Sous Vide Duck Confit

Sous Vide Duck Confit

Sous Vide Duck Confit
Prep Time
30 min
Cook Time
26 hr
Total Time
26 hr 30 min
Prep Time
30 min
Cook Time
26 hr
Total Time
26 hr 30 min
Ingredients
  1. Kosher Salt 8oz
  2. Whole Peppercorns 1/4oz
  3. Peeled Garlic Cloves 1oz
  4. Fresh Thyme 8 sprigs
  5. Dry Bay Leaf 2 ea.
  6. Star Anise 2ea.
  7. Coriander Seeds 3/4oz
  8. Whole Cloves 1/4oz
  9. Lemon Zest 1/2 Tbs
  10. Orange Zest ½ Tbs
  11. Whole Duck Legs/Thighs) 4ea.
  12. Duck Fat 4oz.
Instructions
  1. Combine the salt, spices, garlic, and zests in a food processor and pulse gently to break open the spices and to combine thoroughly.
  2. Transfer the salt mixture to a bowl and toss the duck legs to coat evenly.
  3. 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.
  4. Remove the all of the air in the Frisper at full compression. Refrigerate for 12 hours.
  5. Remove the legs from the bag and rinse of the cure in cold water. Drain and pat completely dry.
  6. 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.
  7. Remove all of the air in the Frisper at full compression the duck legs in a single layer at full compression.
  8. 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).
  9. 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.
  10. Shred as needed cold or re-heat in a water bath at the same temperature or by searing in a sauté pan or broiler.

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