Sous Vide Duck Confit
 
 
Adapted from Serious Eats & ChefSteps
Author:
Serves: 6
Ingredients
  • Special equipment: Sous vide immersion circulator, vacuum sealer and bags (or Ziploc freezer bags), large pot or dedicated sous vide container with lid (to prevent excessive evaporation)
  • 6 fresh duck legs, trimmed of excess fat
  • kosher salt
  • freshly ground black pepper
  • 2 garlic cloves sliced thin, pan-fried on low heat
  • fresh thyme sprigs
  • slivers of orange peel (optional)
  • 2 bay leaves, torn (optional)
Preparation
  1. Heat water to 155 degrees
  2. Generously salt both sides of the duck legs. Grind fresh pepper over each side (to taste).
  3. Place thyme sprigs, garlic, and orange peel and bay leaf (if using) on meaty side of the duck legs. Place 2 duck legs in each vacuum bag and seal according to vacuum sealer manufacturers instructions (or use 3 separate Ziploc freezer bags using water displacement technique to remove air).
  4. Place sealed bags in preheated water bath. If the bags float, weigh them down. Set timer for 36 hours.
  5. When finished, remove bags from water (If not eating all of the duck right away, transfer to an ice water bath to cool quickly. Then freeze for up 4 months).
  6. Remove duck legs from plastic bags and scrape away thyme, orange peel, bay leaves, excess fat and garlic. Heat broiler to high heat. Place duck legs in oven proof skillet or roasting pan and broil on the second shelf down from the top for 7-8 minutes or until the skin is nicely browned. Serve with braised lentils.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2019/10/06/sous-vide-duck-confit/