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Confit Duck | Recipe by sousvidetools.com

Confit Duck

Confit Duck Sous Vide Christmas Hints and Tips
  • COOK TIME: 48 hours
  • PREP TIME: 2 hours
  • SERVES: 6


  • 3-4 bay leaves
  • 10 black peppercorns
  • 3 cloves of garlic
  • 6 juniper berries
  • Handful of sea salt
  • 6 duck legs


Take duck legs to the next level with this confit duck recipe. An age old tradition of curing and then slow cooking makes this a perfect dish for Sous Vide, and duck is a great alternative to turkey this Christmas.


  1. Mix a large handful of sea salt with 3-4 torn up bay leaves, 10 lightly crushed black peppercorns, 3 roughly chopped cloves of garlic and 6 crushed juniper berries (feel free to alter the flavourings as you wish)
  2. Take a non-reactive container into which your duck legs will fit snugly in one layer
  3. Sprinkle about a third of the salt mix over the bottom on the container and place the legs on top, evenly sprinkle over the remainder
  4. Leave in the fridge for 2-4 days
  5. Preheat the water bath cooker to 63.5 C
  6. Take the legs out of the fridge, rinse off the salt & flavourings and pat dry
  7. Put 2-4 legs into a vacuum pack pouch along with around 150g of fat. What fat you use is up to you, but if you’re going to be using oil you should freeze it first as it’ll seal properly. Seal the pouches, if you want you could add bay/garlic at this point too
  8. Place the pouch(es) in the water bath, ensuring they’re completely submerged
  9. Sous vide the duck legs for 24-48 hours
  10. Remove from the bath and open the pouch(es)
  11. Drain off the fat, this makes amazing sauté potatoes, or can be kept in the fridge (strained) for the next time you’re making this recipe
  12. Place the duck legs on a wire rack above a metal tray
  13. Place into a preheated (180 C) oven for 10-20 minutes, basically until the skin is really crispy
  14. Serve as you like, potatoes, salad and red fruits all work well
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