Duck Confit Sous Vide | Recipe by sousvidetools.com

Duck Confit Sous Vide

Duck-Confit-Sous-Vide
  • COOK TIME: 12 hours
  • PREP TIME: 1 hour
  • DIFFICULTY: Easy
  • SERVES: 2

Ingredients

  • 2 duck legs
  • 2 tablespoons (30 ml) duck fat
  • Salt and herb cure mix (recipe follows)
  • 1 tablespoon (15 ml) Kosher salt
  • 1 teaspoon (5 ml) crushed black pepper
  • Crushed fresh herbs such as thyme, bay leaf, clove

For the Salt and Herb Cure (enough for 2 duck legs)

  • 1 tablespoon (15 ml) Kosher salt
  • 1 teaspoon (5 ml) crushed black pepper
  • Crushed fresh herbs such as thyme, bay leaf, clove.

Adjust amounts to have even, thorough coverage of the all duck legs you cook.

Method

Bored of your normal meal plan?  Looking for something a bit different for a weekend treat?  What about this sumptuous sous vide duck confit recipe?  With some small new potatoes and your favourite vegetables this is a dinner to die for!

METHOD

  1. Cover the duck legs with the cure and place in the fridge for a minimum of 8 hours, leaving it overnight if possible.
  2. Fill your water bath and preheat to 75.5C
  3. Take care to rinse the salt cure off the meat and towel dry, patting gently.
  4. Take a small, sharp knife and gently remove the skin from the legs, keeping it in one whole piece if possible and put that to one side.
  5. In a cooking pouch place the duck leg and a good dollop of duck fat, allowing one tablespoon per leg.
  6. Place the pouch in the water bath and leave for 12 hours.
  7. Before you serve this delicious, tender piece of meat, pop the duck skin in a suitable pan over a low heat until crispy and brown.
  8. Serve with your favourite vegetables, a glass of red and enjoy!

 

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