Sous Vide Duck Confit Recipe

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Sous Vide Duck Confit Recipe

By

Daniel Gritzer

Making duck confit sous vide means two things: no need for buckets of rendered fat, and an insanely silky, fork-tender texture, thanks to precise temperature control.

Yield

4

Time

36 hours 20 minutes

Rating

—

Ingredients

4 duck legs

Kosher salt and freshly ground black pepper

4 medium cloves garlic, minced

4 sprigs thyme

Instructions

Step 1

Set up an immersion circulator and preheat the water bath to 155°F (68°C).

Step 2

Season duck all over with salt and pepper. Rub garlic onto the meaty side of each leg and set a thyme sprig on top. Slide duck legs into vacuum bags and seal according to vacuum-sealer manufacturer's instructions. Alternatively, seal duck legs in a zipper-lock bag using the water displacement method ,

Step 3

Add sealed duck to water bath and cook for 36 hours. Make sure to top water up occasionally as it evaporates, and keep bag completely submerged. If bag floats, weigh it down by placing a wet kitchen towel on top of it.

Step 4

Remove duck from water bath and transfer to refrigerator to chill. The duck can be kept refrigerated within the sealed bag for up to 1 week.

Step 5

When ready to use, remove duck from bag and scrape away thyme sprigs and excess fat and juices. Use duck confit according to any recipe you have; it can be cooked in a 450°F (230°C) oven or broiled until the meat is heated through and the skin is browned and crispy, about 7 minutes.

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Sous Vide Duck Confit Recipe

By

Daniel Gritzer

Making duck confit sous vide means two things: no need for buckets of rendered fat, and an insanely silky, fork-tender texture, thanks to precise temperature control.

Yield

4

Time

36 hours 20 minutes

Rating

—

Ingredients

4 duck legs

Kosher salt and freshly ground black pepper

4 medium cloves garlic, minced

4 sprigs thyme

Instructions

Step 1

Set up an immersion circulator and preheat the water bath to 155°F (68°C).

Step 2

Season duck all over with salt and pepper. Rub garlic onto the meaty side of each leg and set a thyme sprig on top. Slide duck legs into vacuum bags and seal according to vacuum-sealer manufacturer's instructions. Alternatively, seal duck legs in a zipper-lock bag using the water displacement method ,

Step 3

Add sealed duck to water bath and cook for 36 hours. Make sure to top water up occasionally as it evaporates, and keep bag completely submerged. If bag floats, weigh it down by placing a wet kitchen towel on top of it.

Step 4

Remove duck from water bath and transfer to refrigerator to chill. The duck can be kept refrigerated within the sealed bag for up to 1 week.

Step 5

When ready to use, remove duck from bag and scrape away thyme sprigs and excess fat and juices. Use duck confit according to any recipe you have; it can be cooked in a 450°F (230°C) oven or broiled until the meat is heated through and the skin is browned and crispy, about 7 minutes.

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Potato and Egg Pie with Bacon and Crème Fraîche

By André Soltner

This potato and egg pie is perfect for a weekend brunch. Get the recipe at Food & Wine.

9 hr 45 min

Za’atar Roast Chicken

By Zachary Engel

This juicy roast chicken recipe is finished with za’atar, a fragrant Middle Eastern spice blend and paired with tangy sumac-pickled onions and savory black garlic tahini.

2 hr 20 min

Ravioli alla Calabrese – Calabrian ravioli filled with provola, soppressata and pecorino

By Valeria Necchio

This ravioli recipe celebrates some of Calabria's most beloved flavours. The pasta parcels are filled with a mix of pecorino, provola, eggs and soppressata, before being dressed in a spicy tomato sauce enriched with pork.

2 hr 10 min

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By Joe Sevier

Bake an unforgettable dessert this Thanksgiving: Pecan cream pie layers a buttery nut-filled base with brown sugar custard, a flaky crust, and whipped cream.

Pumpkin Tiramisu

By Jesse Szewczyk

Tiramisu gets the PSL treatment with a pumpkin-tinged custard, warming cinnamon, plenty of whipped cream, and a splash of bourbon for good measure.

Macaroni Salad

By Millie Peartree

Macaroni salad, a cookout favorite, doesn’t take much to be great — just the right amount of moisture and seasoning. This version draws its inspiration from the macaroni salad at the Kennedy Fried Chicken restaurants. For the perfect balance, use a more savory brand of mayonnaise here, since the recipe gets its sweetness from a bit of sugar and shredded carrots. Make sure the macaroni salad is cold when you serve it; it can be chilled for up to 3 days and then served straight from the refrigerator. The only time macaroni has to be served hot is when it’s covered in mounds of cheese, like this Southern Macaroni and Cheese.

30 min

More from French

View All →

Roasted Chicken Provençal

By Sam Sifton

This is a recipe I picked up from Steven Stolman, a clothing and interior designer whose “Confessions of a Serial Entertainer” is a useful guide to the business and culture of dinner parties and general hospitality. It is a perfect dinner-party meal: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence. They go crisp in the heat above the fat, while the shallots and garlic melt into sweetness below. You could serve with rice, but I prefer a green salad and a lot of baguette to mop up the sauce.

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Crème Anglaise

By Thomas Keller

Learn how to make classic crème anglaise, a silky French vanilla custard sauce perfect for drizzling over cakes, pies, fruit, or bread pudding.

Gratinée des halles - French onion soup

By Martin Wishart

This classic French onion soup recipe topped with garlic croutons is ideal for a grey day. Martin Wishart uses smoked bacon and two types of onion in this soup.

1 hr

Potato and Egg Pie with Bacon and Crème Fraîche

By André Soltner

This potato and egg pie is perfect for a weekend brunch. Get the recipe at Food & Wine.

9 hr 45 min

Bocuse Potato-Scale Fish

By Ben Maxwell

A classic Paul Bocuse–inspired red mullet (filet) topped with overlapping potato “scales” and finished with an orange butter sauce brightened by crème fraîche and split with veal jus. Elegant-looking but doable at home with simple technique and a little patience.

1 hr 5 min

French onion soup

By Louise Robinson

This French onion soup recipe, topped with oozy Gruyère toasts, is the ultimate in Autumnal comfort food.

1 hr 45 min