The Epicurious Wanderers!

Sous Vide Confit Duck Leg…

Going for a new experience tomorrow night.  This recipe needs some long term planning though so we started last night with the first step below.  I’ll now be up early Sunday to start the cooking.

Let’s face it cooking something slowly in hot fat for 3 hours or so has its risks.  Cooking the duck the sous vide way though means there is much less fat involved and also less chance of an accident.  Also we like to use the gadgets we have in the kitchen, it’s why we buy them.

Ingredients for 2

  • 2 whole duck legs
  • 3 sprigs fresh thyme
  • 1 tablespoon kosher salt
  • 1 tablespoon whole black peppercorns
  • 1/2 cup duck fat
  • 2 bay leaves
  • 1 Garlic clove, crushed


  • Step 1

    Rub the duck with the thyme, salt, and peppercorns. Cover and refrigerate for 24 hours. 

  • ingredients-for-duck-leg-confit
    Step 2

    Set the Anova Sous Vide Precision Cooker to 170°F (76°C). 

  • Step 3

    Remove the duck from the refrigerator, rinse, and pat dry with paper towels. Place duck, duck fat, crushed garlic and bay leaves in a large zipper lock or vacuum seal bag. Seal using the water immersion technique or a vacuum sealer on the moist setting. 


  • Step 4

    Place the bag in the water bath and set the timer for 12 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently if needed to keep the duck submerged. 

    • Finishing Steps

    • Step 1

      When the timer goes off, remove the bag from the water bath. If serving immediately, remove the duck from the bag and season with salt and pepper. 

    • Step 2

      Heat a nonstick skillet over medium-high heat for 2 minutes. Add the duck legs, skin side down, and cook until well-browned, about 5 minutes. 


    • Step 3

      If you are not serving the duck immediately, leave the duck legs sealed in the bag. Refrigerate for up to two weeks. When ready to serve, remove the duck legs from the bag and scrape off excess fat. Sear, following the directions above.

      Or like we did, serve it up with an excellent Porchini mushroom risotto, one of Helen’s specialties., oh so good!

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