Sous Vide Duck Confit
26 hr 30 min
26 hr 30 min
- Kosher Salt 8oz
- Whole Peppercorns 1/4oz
- Peeled Garlic Cloves 1oz
- Fresh Thyme 8 sprigs
- Dry Bay Leaf 2 ea.
- Star Anise 2ea.
- Coriander Seeds 3/4oz
- Whole Cloves 1/4oz
- Lemon Zest 1/2 Tbs
- Orange Zest ½ Tbs
- Whole Duck Legs/Thighs) 4ea.
- Duck Fat 4oz.
- Combine the salt, spices, garlic, and zests in a food processor and pulse gently to break open the spices and to combine thoroughly.
- Transfer the salt mixture to a bowl and toss the duck legs to coat evenly.
- Place the duck legs and any remaining cure mixture in to Vac Snap Bag in a single layer and seal. Refrigerate until the legs have chilled to or below 40F.
- Remove the all of the air in the Frisper at full compression. Refrigerate for 12 hours.
- Remove the legs from the bag and rinse of the cure in cold water. Drain and pat completely dry.
- Place the legs in to a clean Vac Snap Bag in a single layer and add the duck fat. Seal. Meanwhile pre-heat a water bath to between 176-185F depending on desired texture.
- Remove all of the air in the Frisper at full compression the duck legs in a single layer at full compression.
- Confit in the water bath for 6-8 hours depending on desired time and temperature combination (less time for higher temperature, more time for lower temperature).
- Remove the bag and allow to sit at room temperature for 15 minutes. Place in an ice bath to chill then place in the refrigerator for 12-24 hours to mature.
- Shred as needed cold or re-heat in a water bath at the same temperature or by searing in a sauté pan or broiler.