Sous Vide Duck Leg Confit is a modern take on a classic French dish, using the sous vide method to achieve perfectly tender and flavorful duck legs. Here’s a detailed recipe to guide you through the process:

Ingredients:

• 4 duck legs (thigh and drumstick attached)
• 4 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• 4 cloves garlic, smashed
• 2 bay leaves
• Zest of 1 orange (optional)
• Duck fat (or olive oil) for sealing

Equipment:

• Sous vide precision cooker
• Vacuum sealer and bags (or heavy-duty zip-top bags)
• Large pot or container for the water bath
• Baking sheet

Instructions:

1. Preparation:

   • Pat the duck legs dry with paper towels.
   • Mix the kosher salt, black pepper, and thyme together in a small bowl.
   • Rub the salt mixture all over the duck legs, ensuring an even coating.
   • Place the duck legs in a dish or on a tray and sprinkle over the smashed garlic, bay leaves, and orange zest (if using).
   • Cover and refrigerate for at least 12 hours, or up to 24 hours, to allow the seasoning to penetrate the meat.

2. Sous Vide Setup:

   • Preheat your sous vide water bath to 167°F (75°C).

3. Bagging the Duck Legs:

   • Rinse the duck legs under cold water to remove the excess salt and pat them dry with paper towels.
   • Place each duck leg in a vacuum-sealable bag. Add a few pieces of the smashed garlic and a piece of bay leaf to each bag.
   • Add about 2 tablespoons of duck fat or olive oil to each bag to help with the cooking process.
   • Vacuum seal the bags, removing as much air as possible. If using zip-top bags, use the water displacement method to remove the air.

4. Cooking:

   • Place the sealed bags in the preheated sous vide water bath, ensuring they are fully submerged.
   • Cook for 36 hours. This long cooking time will break down the connective tissue, resulting in tender and flavorful duck confit.

5. Finishing:

   • After the cooking time is complete, remove the bags from the water bath.
   • Carefully take the duck legs out of the bags and pat them dry with paper towels.
   • Preheat your oven broiler or a skillet over medium-high heat.

6. Crisping the Skin:

   • If using a broiler: Place the duck legs on a baking sheet, skin side up. Broil for 3-5 minutes, or until the skin is crispy and golden brown.
   • If using a skillet: Heat a small amount of duck fat or oil in the skillet. Place the duck legs skin side down and cook for 3-5 minutes until the skin is crispy and golden.

7. Serving:

   • Serve the duck leg confit immediately with your choice of sides, such as roasted potatoes, a fresh salad, or sautéed greens.

Tips:

• Storage: Cooked duck confit can be stored in its own fat in the refrigerator for up to a month. Just ensure the legs are fully submerged in the fat.
• Reheating: To reheat, gently warm the duck legs in a low oven (around 250°F or 120°C) until heated through, then crisp the skin as described above.

Enjoy your Sous Vide Duck Leg Confit with its rich, succulent meat and perfectly crispy skin!