Turkey Duck Or Goose Leg Confit Sous Vide Recipes

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SOUS VIDE DUCK CONFIT RECIPE



Sous Vide Duck Confit Recipe image

Making duck confit sous vide means two things: no need for buckets of rendered fat, and an insanely silky, fork-tender texture, thanks to precise temperature control.

Provided by Daniel Gritzer

Categories     Entree     Mains

Time P1DT12h10m

Yield 4

Number Of Ingredients 4

4 duck legs
Kosher salt and freshly ground black pepper
4 medium cloves garlic, minced
4 sprigs thyme

Steps:

  • Set up an immersion circulator and preheat the water bath to 155°F (68°C).
  • 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. Alternatively, seal duck legs in a zipper-lock bag using the water displacement method ,
  • Remove duck from water bath and transfer to refrigerator to chill. The duck can be kept refrigerated within the sealed bag for up to 1 week.

Nutrition Facts : Calories 205 kcal, Carbohydrate 1 g, Cholesterol 105 mg, Fiber 0 g, Protein 25 g, SaturatedFat 3 g, Sodium 416 mg, Sugar 0 g, Fat 11 g, ServingSize Makes 4 duck legs (serving 4; see note), UnsaturatedFat 0 g

TURKEY, DUCK OR GOOSE LEG CONFIT SOUS VIDE RECIPE



Turkey, Duck or Goose Leg Confit Sous Vide Recipe image

Provided by á-2533

Number Of Ingredients 4

Ingredients:
Duck, Goose or Turkey Legs
Rendered Duck or Goose Fat (or Lard)
Salt and Pepper

Steps:

  • Instructions: Place legs in a 5 to 10% brine (50 to 100 grams salt per 1 liter) for three to six hours: I chose a 5% solution for three hours. The brine may be flavored with sprigs of thyme, bay leaves, garlic, and orange/ lemon slices: I chose thyme and garlic After brining, rinse legs and pat dry with paper towels: I use tea towels and really washed and dried well Season with Kosher salt and coarse ground pepper Individually vacuum seal the legs with 2to 4 tablespoons of rendered fat: I used 3 tablespoons Place the vacuum sealed legs in a 176°F (80°C) water bath for 8 to 12 hours: as I was going to the Market Saturday morning, they were out in 10 hours After cooking, the legs must be rapidly cooled in ice water (see table below) and can be then frozen or refrigerated at below 39° indefinitely To serve, reheat and sear until skin is crispy or just discard skin and serve meat torn into pieces

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