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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Recipe Temp 155 F / 68.3 C
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Imagine a brunch favorite, chicken and waffles, grew up. The overnight sous vide cook tenderizes the duck beyond belief, this wicked-flavorful dish is ready when you wake up. Pass the mimosas.

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


  • Step 1

    Season duck with maple sugar and salt, seal or place in ziplock bag and refrigerate for 12 hours

  • Step 2

    Set Anova Sous Vide Precision Cooker to 155°F / 68.3°C

  • Step 3

    Place duck in water bath and sous vide for 12 hours.

    • Finishing Steps

    • Step 1

      Heat canola oil to 375°F / 190°C

    • Step 2

      Remove duck from bag, pat dry, and rest on a plate uncovered,

    • Step 3

      Mix flour and cinnamon together in a bowl. Add duck legs and coat with flour.

    • Step 4

      Dip each leg into the eggwash, then back into the seasoned flour mixture, coating with flour.

    • Step 5

      Flash fry each duck leg for 2-3 minutes until golden brown, and serve drizzled with maple syrup over fresh waffles and eggs.

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155 F / 68.3 C Recipe Temp
Recipe Time
Prep Time