Sous Vide Duck Confit
ID: 278677ce...
An incredibly easy way to make restaurant-quality duck confit at home using sous vide. By cooking the duck legs in a vacuum-sealed bag, the rendering fat naturally submerges the meat, eliminating the need for cups of store-bought duck fat while delivering exceptionally tender and silky results.
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🍳 요리 흐름
Season duck legs generously with salt, garlic, and fresh thyme. → Seal the duck legs in a vacuum bag to ensure full contact with its own rendering fat. → Sous vide at 155°F for 36 hours (or 170°F for 8 hours). → Carefully remove from the bag, scrape off excess fat, and place skin-side up on a baking sheet. → Crisp the skin in a 450°F oven until golden brown.
조리 단계
간단한 조리 순서
Season duck legs generously with salt, garlic, and fresh thyme. → Seal the duck legs in a vacuum bag to ensure full contact with its own rendering fat. → Sous vide at 155°F for 36 hours (or 170°F for 8 hours). → Carefully remove from the bag, scrape off excess fat, and place skin-side up on a baking sheet. → Crisp the skin in a 450°F oven until golden brown.
소개
An incredibly easy way to make restaurant-quality duck confit at home using sous vide. By cooking the duck legs in a vacuum-sealed bag, the rendering fat naturally submerges the meat, eliminating the need for cups of store-bought duck fat while delivering exceptionally tender and silky results.
단계 1
Season the duck legs generously with kosher salt on both sides, mimicking a traditional light cure.
단계 2
Chop the garlic cloves (roughly one clove per duck leg).
단계 3
Rub the chopped garlic onto the meat side of the duck legs and top with fresh thyme sprigs.
단계 4
Place the seasoned duck legs, garlic, and thyme into a vacuum sealer bag and seal it to remove all air. Alternatively, use a heavy-duty zipper-lock bag and the water displacement method.
단계 5
Set your sous vide water bath to 155°F (68°C) for optimal results and cook for 36 hours. (For a quicker version, cook at 170°F for 8 hours). Cover the bath to prevent evaporation.
재료 목록
중요 사항
Traditional duck confit requires preserving the legs in a massive quantity of added duck fat, but sous vide uses only the fat rendered directly from the legs inside the bag.
Cover the water bath during the long 36-hour cook to prevent water level drop due to evaporation.
The leftover rendered duck fat and gelatinous juices in the bag are extremely flavorful; save them to roast potatoes or sauté vegetables.
Be very gentle when handling the hot duck legs out of the sous vide bag, as the meat is fall-apart tender and the skin tears easily.
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