Servings: 2 people
Calories: 386kcal
Equipment
- Sous Vide Cooker
Ingredients
- 2 duck legs
- Kosher salt and freshly ground black pepper
- 4 medium cloves garlic chopped
- 2 sprigs fresh oregano
Instructions
- Preheat the water bath to 155°F
- Season duck generously with salt and pepper.
- Prepare duck for vacuum seal. Rub the duck with the garlic and place in vacuum seal or ziplock bag. Add the oregano and seal the bag either via vacuum seal or water displacement method.
- Place duck in water and cook for 36 hours. Depending on evaporation, you might have to add more water after a while.
- Remove duck from water. Open the bag and remove duck. Peel off the herbs and scrape away any excess fat off the meat. Heat a dry cast iron skillet, over medium-high heat and place the leg in the pan, skin side down for 6 minutes. (Alternatively, you can brown and crisp the duck, skin side up, under a broiler @ 450 degrees F for about 8 minutes.)
Notes
- Make sure to let your duck legs cure in salt overnight.
- Cleanliness is everything. Make sure countertops, cutting board, hands, knives, etc. are well cleaned. clean, clean, clean and then clean some more. A clean confit will keep for a long time, whereas contamination of any sort leads to spoiling.
- Add aromatics like garlic and/or fresh herbs
- If serving the confit immediately, sear it in a cast iron skillet, skin side down for max crispiness
Nutrition
Calories: 386kcal | Carbohydrates: 3g | Protein: 47g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 197mg | Sodium: 191mg | Potassium: 24mg | Fiber: 1g | Sugar: 1g | Vitamin C: 4mg | Calcium: 44mg | Iron: 4mg
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