Easy And Crispy Sous Vide Duck Confit Recipes
EASY DUCK CONFIT
Skip the mess and time of making duck confit the hard way. With our easy method, you get mind-blowing results from nothing but duck legs and salt in 2 hours, not 2 days. It's a game-changer. Bonus by-product: plenty of glorious duck fat.
Provided by Hank Shaw
Categories Restaurant Favorite Duck
Time 2h25m
Yield 2
Number Of Ingredients 2
Steps:
- Dry the duck: Pat the duck legs dry with paper towels.
- Slowly heat the duck in the oven: Put the casserole in the oven and heat it to 300°F (150°C); if you have a digital oven, you could even go down to 285°F (140°C). Do not preheat the oven. You want to cook the duck as gently as possible. Walk away and watch football, go shopping, read a book or something. How long? Every duck has a different level of fat, so I can't tell you exactly. But it will be at least 90 minutes, and 2 hours is better. After 90 minutes, check the duck: It should be partly submerged in melted fat and the skin should be getting crispy.
Nutrition Facts : Calories 492 kcal, Carbohydrate 0 g, Cholesterol 259 mg, Fiber 0 g, Protein 61 g, SaturatedFat 7 g, Sodium 2575 mg, Sugar 0 g, Fat 26 g, UnsaturatedFat 0 g
EASY AND CRISPY SOUS VIDE DUCK CONFIT RECIPE
This sous vide duck confit requires minimal effort to prepare while cooking low and slow, resulting in fork-tender texture with crispy skin.
Provided by Jamasine J
Categories Duck
Number Of Ingredients 5
Steps:
- Preheat the water bath to 155°F and set up an immersion circulator in a large pot.
- Season the duck with salt, pepper, and orange zest all over. Place a garlic clove and a thyme sprig under the meaty side of each leg. Fill vacuum bags halfway with duck lugs and seal as directed.
- Cook for 36 hours in a water bath with a sealed duck. As the water evaporates, you will need to replenish it. To keep the bag submerged, place a wet kitchen towel on top.
- Remove the duck from the water bath and place it in the refrigerator to chill. You can store it in the refrigerator for up to a week.
- Remove the duck from the vacuum bag when ready to eat. Remove the thyme sprig and any excess fat. Cook the duck skin-side down in a skillet over medium-high heat (no oil required). Cook for 5 minutes on one side before flipping and cooking for another 2 minutes on the other.
Nutrition Facts : ServingSize 4 servings, Calories 316kcal, Sugar 12g, Sodium 261mg, Fat 16g, SaturatedFat 5g, Carbohydrate 18g, Fiber 2g, Protein 24g
SOUS VIDE DUCK CONFIT RECIPE
Steps:
- Set up an immersion circulator and preheat the water bath to 155°F (68°C).
- 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 ,
- 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.
Nutrition Facts : Calories 205 kcal, Carbohydrate 1 g, Cholesterol 105 mg, Fiber 0 g, Protein 25 g, SaturatedFat 3 g, Sodium 416 mg, Sugar 0 g, Fat 11 g, ServingSize Makes 4 duck legs (serving 4; see note), UnsaturatedFat 0 g
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