Sous Vide Duck Confit
User Reviews
5.0
3 reviews
Excellent
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Prep Time
10 mins
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Cook Time
1 d 6 hrs
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Total Time
1 d 16 hrs
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Servings
4
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Calories
232 kcal
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Course
Main Course
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Cuisine
French
Sous Vide Duck Confit
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This modern cooking technique achieves a perfect balance of flavors by gently cooking the duck in its own rendered fat, creating a delectable rendition of traditional duck confit.
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Ingredients
- 4 duck legs
- Sea salt and black pepper, to taste
- 2 garlic cloves, smashed
- 2 prigs fresh Rosemary
- 3 tablespoon duck fat, divided
Instructions
- Fill a large pot or other large container with water. Preheat sous vide machine to 155°F.
- Pat duck legs dry with paper towels. Season all over with sea salt and black pepper.
- Add duck legs to a vacuum bag. Place smashed garlic cloves, rosemary sprigs, and 2 tablespoons of duck fat in the bag.
- Vacuum seal the bag.
- Place the vacuum-sealed bag of duck legs into the preheated water bath. Cook for 24-36 hours. The longer the legs cook, the softer they will be. Add water to the water bath as needed to keep the level above the minimum water level for the immersion circulator.
- Remove the bag from the water bath and remove the legs from the bag. Pat the legs dry with paper towels.
- Heat a cast iron skillet over medium-high heat. Melt 1 tablespoon of duck fat in the pan.
- Carefully place the duck legs in the hot pan, skin side down. Sear for 1-2 minutes or until the skin is golden brown and crispy. Flip and repeat on the other side.
- Remove the legs to a plate to rest. Drizzle the remaining duck fat from the pan over the legs. Sprinkle with sea salt. Serve and enjoy!
Curing Instructions:
- If you'd like to make a more traditional confit, you can cure the duck legs before cooking them.
- Coat the duck legs in salt, pepper, and thyme. Cover and refrigerate for 12-48 hours.
- Rinse the duck legs and pat dry. Follow the instructions above but skip the step for seasoning the duck with salt and pepper.
Equipments used:
Notes
- Duck legs are typically used for duck confit because the slow cooking method breaks down the tough connective tissues. Goose legs, pheasant legs, or other wild bird legs are good substitutes.
- Duck fat is the key ingredient for making duck confit. You can use other animal fats like goose fat, but you will achieve the best results from pure duck fat.
- Rosemary adds a subtle herb flavor to this duck confit recipe. You can also use thyme sprigs, or you can skip the herbs altogether.
- Sea Salt: Does it matter what type of salt I use? Yes! Non-iodized sea salt or kosher salt will provide the best results. Cooking meat for an extended period with iodized table salt can impart a metallic flavor to the meat. Salts without any additives are the best choice for duck confit.
- A sous vide machine, or immersion circulator, takes the guesswork out of cooking duck by keeping it at a precise temperature during the whole cooking process. But sous vide cooking can be done without one. Check out this resource on sous vide cooking without a machine.
- While it takes a little more work to use the sous vide method without a vacuum sealer, it can be done. The water displacement method uses water to remove the air from a resealable plastic bag instead of using a vacuum bag.
- A cast iron pan is the best type of pan for getting perfectly crispy skin. But, you can use whatever type of pan or skillet you have available.
- Leftover duck fat can be strained and reused. Add the strained fat to a glass jar and refrigerate it. The cooled fat will solidify on top of any leftover cooking juices. Remove the solidified fat and place it in a clean container for future use.
Nutrition Information
Show Details
Calories
232kcal
(12%)
Carbohydrates
1g
(0%)
Protein
23g
(46%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Cholesterol
103mg
(34%)
Sodium
95mg
(4%)
Potassium
6mg
(0%)
Fiber
0.04g
(0%)
Sugar
0.01g
(0%)
Vitamin A
2IU
(0%)
Vitamin C
2mg
(2%)
Calcium
11mg
(1%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Calories | 232kcal | 12% |
| Carbohydrates | 1g | 0% |
| Protein | 23g | 46% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 103mg | 34% |
| Sodium | 95mg | 4% |
| Potassium | 6mg | 0% |
| Fiber | 0.04g | 0% |
| Sugar | 0.01g | 0% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 11mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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