Sous Vide Combi Oven Vacuum Sealers Accessories Recipes

Easy Duck Confit

Name: Easy Duck Confit
Prep time: 1470 min
Cook time: 375 min
Total time: 1845 min
Ingredients: 4 tsp of Diamond Crystal kosher salt; 5 cloves of garlic, peeled; 5 sprigs of fresh thyme; 1 Tbsp of juniper berries (optional); 2 tsp of black peppercorns; 2 whole of duck legs; 0.25 cup of rendered duck fat or butter

Scott Heimendinger

August 27, 2021

Duck confit is simple when made with the Anova Precision Cooker. And if you choose to vacuum-seal the legs before cooking, you can substantially reduce the amount of duck fat needed to confit the meat. Sealing also ensures that the fat, juices, and flavor they release will stay in the bag, rather than waft into the air. (You can, of course, choose to submerge the duck legs in fat in a baking dish instead; use the smallest dish in which you can fit the legs in order to reduce the amount of fat needed.) Notes: This recipe uses 100% humidity to cook the bagged confit in order to speed up cooking. You can confit the duck ahead of time. If you’d like to store for later, transfer the sealed bags of the confit duck to an ice bath after cooking sous vide. Transfer (unopened) to the refrigerator and refrigerate for up to 1 month. When ready to eat, return the duck (still in the bag) to the oven and cook for 30 minutes using the same sous vide settings as before. Continue with the recipe at step 9.

Serves

Prep Time

24:30

Cook Time

06:15

5 (2)

948

Ingredients

4 tsp

Diamond Crystal kosher salt

5 cloves

garlic, peeled

5 sprigs

fresh thyme

1 Tbsp

juniper berries (optional)

2 tsp

black peppercorns

2 whole

duck legs

¼ cup

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.

2. Pulverize

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

3. Rub Duck with Cure

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

4. Refrigerate

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

5. Preheat Oven

Rack

Sous Vide Mode: On

Steam: 100%

Temp: 179.6°F

Heat: Rear, Top

6. Rinse and Dry Duck

Thoroughly rinse the legs with cold water and pat dry with paper towels.

7. Seal with Fat

Vacuum seal the legs with 2 tablespoons of duck fat per leg (see note). You may seal the legs together into a single bag, but ensure there’s enough room that they don’t touch.

8. Slow Cook

Rack

Cook until the skin renders out its fat and the meat turns fall-off-the-bone tender, 6 hours. Remove from the oven and chill if desired (see note).

Sous Vide Mode: On

Steam: 100%

Temp: 179.6°F

Heat: Rear, Top

06:00 Timer

9. Adjust Oven for Roasting

Rack

When ready to cook, heat the oven for roasting.

Sous Vide Mode: Off

Steam: Off

Temp: 482°F

Heat: Rear, Top

10. Decant Liquid

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, reserving about 1 tablespoon of the rendered fat.