How to Make Duck Confit on a Boat - The SECRET Sauce is to Die for | Harbors Unknown Ep. 24

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.

Butcher the duck by removing the organs and trimming excess fat.

Score the skin of the duck breasts without cutting into the meat.

Season the duck thighs and breasts with salt and pepper and place them in a tray with a weight on top to cure overnight.

Refrigerate the duck for 24 hours to allow it to lose moisture.

After 24 hours, wash the duck pieces well.

Vacuum seal the duck thighs with garlic and black pepper in a sous-vide bag.

Vacuum seal the duck breasts in a separate bag.

Prepare the carcass of the duck to make a broth by placing the meat in a silicone bag for sous-vide cooking.

Cook the duck thighs sous-vide at 155°F (68°C) for 36 hours.

Cook the duck breasts sous-vide for 1 to 1.5 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary