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.