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Not Your Typical Sous-Vide Duck Confit

Kali Tal
A creative approach to a classic: duck confit, not in the French style.
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Prep Time 20 mins
Cook Time 12 hrs
Course Ingredient, Main Course
Cuisine French, Mexican, Middle Eastern
Servings 8 people
Calories 924 kcal

Equipment

  • 1 sous-vide cooker (Instant Pot, or a sous-vide stick)
  • 1 vacuum sealer (a dry sealer is fine for this, since you don't need wet ingredients)

Ingredients
  

  • 12 duck legs (or 24 drumsticks or thighs)
  • 1.5 cups fat (duck, chicken, butter, or ghee)
  • 1.5 teaspoons seasoning (your favorite spice combination)

Instructions
 

  • Preheat the sous-vide cooker or Instant Post to 75C.
  • Rinse the duck legs to get any slime off them and pat dry with paper towels.
  • Divide the duck legs into vacuum bags. How many you can fit in a bag (and then in a sous-vide cooker) will depend on your equipment. You don't want to pack your sous-vide cooker to full. There should be room for the water to circulate between, over, and under the bags. I cook 3 bags of 3 leg quarters each in my 7.6 liter Instant Pot. YMMV. Don't seal the bags yet!
  • Divide the fat among the bags of duck. Season the duck with the spice mix of your choice, but use a light hand, especially with garlic powder. (A little spice goes a long way in sous-vide cooking.) Vacuum seal the bag.
  • Place the bags in the pot, using a wire rack to prevent them from touching the bottom and sides, if you have one. I place another wire rack (the egg cooker) on top of the bags in the Instant pot, and then cover that with the lid to keep the bags immersed. Leave for at least 12 hours, and up to 24.
  • Remove the bags and plunge into an ice water or ice bath, and then store in refrigerator or freezer when cool.
  • If you want to serve the confit on the bone, open the bag and remove the legs (reserve the juice and fat in a jar). You can fry up the legs to crisp the duck skin and then serve. I usually want to use the confit in other recipes, so I remove the meat from the bone before serving.

Notes

I use the fat and juice in other recipes that require stock or rich broth.  It's a shame to waste it, since it's lovely in soups, sauces, or as a substitute for water when cooking rice or grains. You can easily separate the aspic from the fat when they cook.

Nutrition

Calories: 924kcalCarbohydrates: 1gProtein: 71gFat: 69gSaturated Fat: 22gPolyunsaturated Fat: 10gMonounsaturated Fat: 33gCholesterol: 320mgSodium: 290mgPotassium: 40mgFiber: 1gSugar: 1gVitamin A: 22IUVitamin C: 4mgCalcium: 42mgIron: 6mg
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