Sous Vide Duck Confit
Duck legs cook gently with garlic and thyme, then crisp at the end for deeply savory confit with very little fuss.
Ingredients
- 4 duck legs
- Kosher salt and freshly ground black pepper
- 4 medium cloves garlic, minced
- 4 sprigs thyme
Directions
- Bring a water bath, using your immersion circulator, to 155 degrees F (68 degrees C). Season the duck on every side with salt and pepper. Spread the garlic over the meaty side of each leg, then lay a thyme sprig over it. Put the duck legs in vacuum bags, then seal them as your vacuum-sealer manufacturer directs.
- Lower the sealed duck into the water bath and let it cook for 36 hours. Check in occasionally and add more water as it evaporates, making sure the bag stays fully underwater. If the bag wants to bob, lay a wet kitchen towel over it to hold it down.
- Lift the duck out of the bath and move it to the refrigerator so it can chill. It can stay refrigerated in its sealed bag for up to 1 week.
- When you are ready for it, take the duck out of the bag and remove the thyme sprigs, along with any extra fat and juices. Use the duck confit however your recipe calls for it; it can go into a 450 degrees F (230 degrees C) oven, or under the broiler, until the meat is hot all the way through and the skin turns browned and crisp, about 7 minutes.