Sous Vide Duck Confit

Servings: 4 Prep Time: 10 minutes Cook Time: 24-36 hours

Sous vide duck confit takes the classic French dish to new heights by immersing the duck legs in a precisely controlled water bath, ensuring a consistently tender and juicy outcome. 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 the traditional confit.

Ingredients: – duck legs – sea salt and black pepper – garlic – fresh rosemary – duck fat

Fill a large pot or another large container with water. Preheat the sous vide machine to 155°F.

Pat duck legs dry with paper towels.

Season duck 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.

The next day, 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!