Super Easy Sous Vide Duck Confit

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, ensuring they are well coated.

Add two sprigs of rosemary to the duck legs.

Use a garlic press to crush garlic and add it to the duck legs, only on the bottom side, not the skin side.

Place the duck legs and seasonings into a vacuum-seal bag and seal it airtight.

Attach a fork to the bag to weigh it down, preventing it from floating during cooking.

Cook the duck legs sous vide for 36 hours.

After 36 hours, remove the duck legs from the bag, draining excess juices.

Preheat the oven and place the duck legs in for about 10 minutes to achieve a golden brown color.

Check for tender meat that falls off the bone easily.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary