Sous Vide Duck Confit

Name: Sous Vide Duck Confit
Prep time: 15 min
Cook time: 1440 min
Total time: 1465 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 pieces duck legs (skin-on); 2 tablespoons kosher salt (for seasoning); 1 teaspoon black pepper (freshly ground); 3 cloves garlic (sliced); 3 sprigs thyme (fresh); 1 cup duck fat (melted)

1465 min 4 servings Medium

All Recipes

Enjoy tender and flavourful duck confit made effortlessly with sous vide.

Prep

15 min

Cook

1440 min

Total

1465 min

Servings

Difficulty

Medium

Duck confit is a classic French dish known for its rich flavours and tender meat. Traditionally, duck confit is cooked slowly in its own fat, but using the sous vide method allows for precise temperature control, ensuring perfectly cooked meat every time. This sous vide method of preparing duck confit is not only easier but also yields consistently delicious results. By cooking the duck legs gently at a low temperature, the meat becomes incredibly tender while retaining all its natural juices.

Instructions

Season the duck legs

Pat the duck legs dry with paper towels. Season generously with kosher salt and freshly ground black pepper on both sides.

Pro tip: This step enhances the flavour and helps draw out moisture for better texture.

Prepare the sous vide

Set the sous vide machine to 75°C (167°F).

Pro tip: Preheating the water is crucial for maintaining even cooking temperatures.

Vacuum seal the duck

Place the seasoned duck legs in a vacuum bag with garlic slices and thyme sprigs. Add melted duck fat to the bag and seal tightly using a vacuum sealer.

Pro tip: Ensure no air pockets remain to avoid uneven cooking.

Cook sous vide

Submerge the sealed bag in the preheated water bath. Cook for 24 hours.

Pro tip: Ensure the bag is fully submerged and weight it down if necessary.

Remove and cool

After cooking, remove the bag from the water bath and let it cool slightly. Carefully take the duck legs out of the bag, preserving the cooking juices.

Pro tip: You can refrigerate the duck at this stage for later use.

Sear the duck

Heat a skillet over medium-high heat and sear the duck legs, skin-side down, until crispy and golden brown, about 5 minutes.

Pro tip: Pat the skin dry before searing for an even crispier result.

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Tips & Tricks

Ensure the duck is fully submerged in the sous vide bath for even cooking.
Use a vacuum sealer to ensure no air remains with the duck legs.
Pat the duck legs dry before searing for a crispy skin.
Allow the duck to reach room temperature before placing in the sous vide for even cooking.

Frequently Asked Questions

How long does it take to cook duck confit sous vide?

The duck confit should be cooked sous vide for 24 hours.

What temperature should I use for sous vide duck confit?

Set the sous vide machine to 75°C (167°F) for duck confit.

Can I store cooked duck confit?

Yes, it can be refrigerated for up to a week or frozen for longer storage.

How do I get crispy skin on duck confit?

After sous vide, sear the duck legs, skin-side down in a hot skillet until golden brown.

What should I serve with duck confit?

Duck confit pairs well with roasted potatoes, salads, or lentil dishes.

Serving Suggestions

Sous vide duck confit can be served with a variety of sides such as roasted potatoes, a crisp salad, or a warm lentil dish to complement its rich flavours. For a complete meal, consider pairing it with a light red wine or a refreshing white wine. Make ahead by storing the cooked and vacuum-sealed duck legs in the refrigerator for up to a week. When ready to serve, simply sear the skin for a delightful crispness. This dish can also be frozen for longer storage, making it an excellent option for an impressive, stress-free meal.