Sous Vide Confit of Duck Leg
Cure Time: 16 hours
Cook Time: 10-12 hours
2 Duck Legs, Frenched
1C / 240 ml Coarse Kosher Salt
1T Dried Thyme
3 Dried Bay Leaves
6T Duck Fat, reserve 2T for searing
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Set the Sous Vide Professional™ to the desired temperature, with rear pump flow switch closed and front flow switch set to full open. For duck confit, 167°F/75°C is found to be the best temperature.
Crush the dried thyme and bay leaves in the salt until it is evenly mixed. Distribute the salt mixture over the duck legs. Place in the refrigerator and let cure for 36 hours. Thoroughly rinse.
In a medium vacuum bag, place seasoned, trimmed portion of duck leg along with 4T duck fat.
Seal portion to desired vacuum. For duck, a vacuum of 90-95% is optimal.
Once target temperature is reached, place sealed duck confit portion in circulating water bath.
Cook to desired doneness for 10-12 hours.
Remove duck from vacuum bag. Sear in a hot pan with remaining duck fat until skin is crisp.