Sous Vide Fried Duck Confit & Waffles
Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oreg ...
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Anova
Pro-level cooking techniques made simple.
Ingredients for 2
2 duck legs
1/2 cup maple sugar
1 tablespoon kosher or sea salt
Waffles (made your favorite way, or frozen. We don't care!)
2 eggs, sunny side up
2 cups AP flour
1/2 teaspoon cinnamon
2 eggs, beaten
Canola oil for frying
Directions
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Step 1
Season duck with maple sugar and salt, seal or place in ziplock bag and refrigerate for 12 hours
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Step 2
Set Anova Sous Vide Precision Cooker to 155°F / 68.3°C
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Step 3
Place duck in water bath and sous vide for 12 hours.
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Finishing Steps
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Step 0
Heat canola oil to 375°F / 190°C
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Step 1
Remove duck from bag, pat dry, and rest on a plate uncovered,
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Step 2
Mix flour and cinnamon together in a bowl. Add duck legs and coat with flour.
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Step 3
Dip each leg into the eggwash, then back into the seasoned flour mixture, coating with flour.
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Step 4
Flash fry each duck leg for 2-3 minutes until golden brown, and serve drizzled with maple syrup over fresh waffles and eggs.