Duck Confit

Scott Heimendinger
Scott Heimendinger
February 28, 2020
Description TK
Serves
2
Prep Time
24:30
Cook Time
00:00
Duck Confit
0
125
Ingredients
2 whole
Duck legs
4 Tbsp
Salt
5 cloves
Garlic
5 sprigs
Fresh Thyme
1 Tbsp
Juniper berries (optional)
2 tsp
Black peppercorns
4 Tbsp
Rendered duck fat (or butter)
Steps

1. Combine salt and aromatics

Combine salt, garlic, thyme, juniper berries, and black peppercorns in a mortar and pestle or small food processor.
Combine salt and aromatics

2. Pulverize

Pulverize the mixture and grind together until it forms the consistency of wet sand. This mixture will become the cure for the duck and will be rinsed away in a later step.
Pulverize

3. Rub meat with cure

Coat the underside of the meat thoroughly with the cure mixture. Place the legs skin-side-up on a small sheet pan and rub the remaining cure into the skin, coating it completely.
Rub meat with cure

4. Cover and refrigerate 24h

Cover the meat with plastic wrap and refrigerate at least 8 hours, up to 24 hours.
Cover and refrigerate 24h

5. Preheat to 82C at full humidity

Sous Vide Mode: On
Steam: 100%
Temp: 179.6°F
Heat: Rear, Top

6. Rinse and dry legs

Rinse off the cure completely and pat the meat as dry as possible.
Rinse and dry legs

7. Seal with fat

Vacuum seal the legs with 2 tbsp of duck fat per leg. You may seal the legs together into a single bag, but ensure there’s enough room that they don’t touch. By sealing the legs before cooking, we ensure that the fat, juices, and flavor they release will stay in the bag, rather than waft into the air. We add duck fat (or butter, if rendered duck fat is unavailable) to fill in the nooks and crannies around the duck as the bag relaxes in the heat of the oven.
Seal with fat

8. Cook for 6 hours

Cook for 6 hours. The skin will render out its fat and the meat will be ready to fall off the bone.
Sous Vide Mode: On
Steam: 100%
Temp: 179.6°F
Heat: Top, Rear
06:00 Timer

9. Remove (chill if making ahead)

Remove the bags from the oven. Rendered fat and juices will have accumulated in the bag. At this stage, you may proceed directly to finishing, or you may chill the bags in an ice bath and then store (unopened) in the refrigerator. They’ll last several weeks, and when you’re ready to finish, proceed directly to the next step.

10. Preheat for Roasting

Sous Vide Mode: Off
Steam: Off
Temp: 482°F
Heat: Top, Rear

11. Decant liquid from bags

Open the bags and decant the liquid into a small pitcher. The liquid will be a mixture of flavorful juices and rendered fat. Allow it to settle and separate – we’ll use a little of the fat to finish the dish.

12. Pat dry and place on baking sheet

Pat the legs as dry as possible. Place on a greased, foil-lined baking tray.
Pat dry and place on baking sheet

13. Roast until crisp

Roast for 15 minutes or until the skin has browned and crisped.
Roast until crisp
Sous Vide Mode: Off
Steam: Off
Temp: 482°F
Heat: Top, Rear
00:15 Timer

14. Remove and plate

Remove from the oven and plate for immediate service.
Remove and plate

15. Brush with fat

Finish by brushing a little of the reserved rendered fat over the skin. You've earned it.
Brush with fat
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