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Sous Vide Duck Confit Recipe
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Prep Time
10m
Cook Time
36h
Total Time
36h 10m
This succulent Sous Vide Duck Confit recipe features tender duck legs seasoned with kosher salt, black pepper, minced garlic, and aromatic thyme. Perfectly cooked using the sous vide method, this dish is packed with rich, savory flavors that will leave you wanting more.
Ingredients
Servings:
4
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Steps
1
Set up an immersion circulator and preheat the water bath to 155°F (68°C).
2
Season duck all over with salt and pepper. Rub garlic onto the meaty side of each leg and set a thyme sprig on top. Slide duck legs into vacuum bags and seal according to vacuum-sealer manufacturer's instructions. Alternatively, seal duck legs in a zipper-lock bag using the water displacement method ,
3
Add sealed duck to water bath and cook for 36 hours. Make sure to top water up occasionally as it evaporates, and keep bag completely submerged. If bag floats, weigh it down by placing a wet kitchen towel on top of it.
4
Remove duck from water bath and transfer to refrigerator to chill. The duck can be kept refrigerated within the sealed bag for up to 1 week.
5
When ready to use, remove duck from bag and scrape away thyme sprigs and excess fat and juices. Use duck confit according to any recipe you have; it can be cooked in a 450°F (230°C) oven or broiled until the meat is heated through and the skin is browned and crispy, about 7 minutes.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories700kcal35%
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Fat56g2%
-
Saturated Fat16g0%
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Carbohydrates0g0%
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Fiber0g0%
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Sugar0g0%
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Protein46g2%
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Cholesterol240mg12%
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Sodium640mg32%
Percent Daily Values are based on a 2,000 calorie diet.