This 3 ingredient sous vide duck confit cannot get any easier. It is fall off the bone, melt in your mouth tender and juicy on the inside and golden and crispy on the outside. It's a meal that is sure to impress!
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Carmen @harrocarmen
Kevin @kindof_cooking
Recipe:
Duck Leg
Salt
Thyme or Rosemary
Garlic
Set the water bath to 155F.
Generously salt the duck legs
Put the salted duck legs, along with one minced garlic clove per leg and fresh herbs into a vacuum sealable bag. Seal the bag.
Place the sealed bag into the water bath and cook for 24-36 hours.
Chill the duck legs in the fridge or an ice bath.
For the final preparation, Preheat the oven to 500F.
Carefully remove the duck from the packaging - like anything with skin coming out of the sous vide you’ll need to be careful as it’s very tender and delicate. Discard the garlic cloves and herbs.
Remove any congealed duck fat and drippings.
Place duck legs on a foil lined baking sheet and place in the oven until golden brown. Approximately 10 mins. Keep an eye on it, you don’t want to dry it out. The meat is already perfectly cooked. Alternatively, you can sear the duck legs in a non-stick skillet.
Remove and serve immediately
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