Sous Vide Duck Confit Recipe

Name: Sous Vide Duck Confit Recipe
Prep time: 15 min
Cook time: 12 h
Total time: PT1.5H
Yield: 4
Cuisine: American
Ingredients: 100 gm Coarse salt; 1 Orange zested; 8 Juniper Berries; 1 Tsp Black Peppercorns; 1 Cinnamon stick; 2 Bay Leaves; 2 Sprigs Thyme

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Written by Dale Prentice

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This recipe is part of the collaboration between The ISVA and Amazing Food Made Easy. You can check out all the great content both sites have to offer.

This classic and simple to make dish is an essential component in cassoulet. It's also incredibly versatile and can be used in anything from salads to stews and beyond.

Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.

Duck Confit Recipe

Published: March 14, 2023
By Dale Prentice
Prep Time: 15 minutes
Total Time: 1.5 Hours
Cooks: 161.6°F (72°C) for 12 hours
Serves: 4

Ingredients for Duck Confit

100 gm Coarse salt
1 Orange zested
8 Juniper Berries
1 Tsp Black Peppercorns
1 Cinnamon stick
2 Bay Leaves
2 Sprigs Thyme

Cooking Instructions for Duck Confit

Crush the peppercorns and juniper in a mortar and pestle, break the cinnamon in with your fingers, tear bay leaves and add to the mortar. Zest the orange with a microplane and add to the spices. Stir the spices with the salt and thyme, then rub into the duck legs. Place the duck in a non-reactive dish, sprinkle on any remain salt mix and cover. Keep in the fridge for 12 hours then rinse off the salt and pat the duck dry.

Vacuum seal the duck and cook sous vide at 72°C (161.6°F) for 12 hours then cool and keep refrigerated until needed.

Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.

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All tags for this article: Duck, ISVA Sous Vide Recipe Collection, Simple Sous Vide, Sous Vide Duck , Sous Vide Duck Legs, Sous Vide Recipes

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