Sous Vide Duck Confit | Serious Eats

duck fat

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers a healthier fat option, while vegetable oil is more economical.

duck legs

🥗Healthier: chicken thighs

💰Cheaper: pork legs

Chicken thighs are leaner and pork legs are often less expensive.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: mixed herbs

Dried thyme is easier to find and mixed herbs can be more cost-effective.

garlic

🥗Healthier: shallots

💰Cheaper: onions

Shallots provide a milder flavor, while onions are a budget-friendly alternative.

Generously salt the duck legs.

Chop up a couple cloves of garlic, about one clove per duck leg.

Rub the garlic onto the duck legs.

Place the duck legs into a vacuum sealer bag.

Seal the bag, removing all the air, or use a zipper lock bag with the water displacement method to push the air out and seal it.

Set the sous vide water bath to 155°F (68°C) and cook the duck legs for 36 hours, or at 170°F (77°C) for 8 hours if short on time.

After cooking, remove the duck legs from the bag gently to avoid tearing the skin.

Scrape off any congealed fat and juices, flipping the legs skin side up.

Preheat the oven to 450°F (232°C).

Place the duck legs in the oven to heat through and crisp the skin.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary