Duck Confit
Silky and fall-apart tender, this modern approach to duck confit doesn't require submerging in fat. Sous vide is required.
Ingredients
(per duck leg)
- 1 duck leg (thigh + drumstick)
- 1 tsp kosher salt
- Minced garlic to taste
- Freshly ground black pepper
- Pinch thyme or rosemary
- Optional:
- 1 garlic clove, lightly smashed
- Small sliver of lemon peel
- 1 tsp duck fat (for bag)
Method
3. Sous-Vide Cook
Season duck all over with salt and pepper. Rub garlic onto the meaty side of each leg and set a thyme sprig on top. Slide duck legs into vacuum bags and seal according to vacuum-sealer manufacturer's instructions.
Cook at 155°F for 36 hours.
4. Chill
Transfer sealed bags directly to an ice bath for 15 minutes, until fully cold.
5. Dry and Flash Freeze
Remove legs from bags and pat very dry. Place uncovered on a tray and freeze until the surface is solid (1–2 hours).
6. Package for Storage
Once surface-frozen, transfer legs to:
- Zip-top bags
- Vacuum bags
- Or rigid containers
Freeze for up to 6 months with no quality loss.
Reheating & Crisping
Air Fryer (Preferred)
From frozen:
- 400°F for 15–20 minutes
- Skin side up
- No oil required
From sous vide (reheated at ~140°F / 60°C):
- Pat very dry before cooking
- Optional: light brush of duck fat for extra blistering
- 400°F for 6–10 minutes, skin side up
Pan-Seared
From thawed or SV-warmed legs:
- Medium–high heat
- Skin side down until glassy and crisp
- Flip for ~30 seconds
Sous-Vide Reheat (Non-Crispy)
For slicing into salads or composed plates:
- 140–150 °F for ~45 minutes
- Do not crisp
- Serve warm, tender, and richly seasoned