Sous Vide Duck Legs Confit

Sous Vide Duck Legs Confit

On the 12th Day of Christmas, my SousVide Supreme gave to me... 12 delectable duck confit 
drummers! 
 
Recipe courtesy of Michael LaRoche, Head Butcher and Chef for Bill the Butcher 

Serves 2 

INGREDIENTS 

• 2 duck legs 
• 2 tablespoons (30 ml) duck fat 
• salt and herb cure mix (recipe 
follows) 
• Salt and Herb Cure (enough for 2 
duck legs): 
• 1 tablespoon Kosher salt 
• 1 teaspoon crushed black pepper 
• crushed fresh herbs such as 
thyme, bay leaf, clove. 
• Adjust amounts to have even 
thorough coverage of the duck legs. 
 
INSTRUCTIONS 

1. Rub duck legs with the cure and refrigerate at least 8 hours, overnight if possible. 
2. Fill and preheat SousVide Supreme to 168F/75.5C. 
3. Gently rinse the salt cure off the duck legs and pat dry. 
4. Use a small sharp knife to carefully remove the skin from the legs in one whole 
piece, if possible, and set aside. 
5. Put the skinless duck legs into a cooking pouch with a dollop (a generous 
tablespoon/15ml) of duck fat per leg. 
6. Submerge the pouch in the SousVide Supreme for 12 hours. 
7. Prior to serving, crisp the duck skin in a skillet over low heat until browned. 

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