Name: Sous Vide Duck Legs
Prep time: 10 min
Cook time: 600 min
Total time: 610 min
Ingredients: 4 whole duck legs; 2 teaspoons kosher salt; 4 garlic cloves (minced or grated); 2 tablespoons Fresh thyme; 2 to 3 sprigs Fresh thyme

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Sous vide duck legs are the ultimate way to get that fall-off-the-bone tenderness without babysitting a stove for hours. This method lets the duck do its thing in a warm water bath while you live your life. Garlic, thyme, and duck fat bring the flavor, and the sous vide magic locks it all in. It’s rich, it’s savory, and yeah, it’s kind of a show-off move.

Sous vide duck leg on mashed potatoes with herbs and mixed green salad.

Try serving these duck legs with creamy ricotta mashed potatoes or roasted carrots and asparagus with gremolata to round out the richness. A crisp bistro salad is also a nice touch.

Here is Why This Recipe Works

Consistently juicy meat: Sous vide keeps the temperature steady, so your duck legs never dry out or overcook.

Set it and forget it: You get restaurant-level results without hovering over a pan for hours.

Infused flavor: Garlic and thyme seep into the meat over 10 hours, building deep flavor with almost zero effort.

Crispy finish: A quick sear or broil at the end gives you golden, crackly skin that contrasts beautifully with the tender meat.

Three raw duck legs on plate with garlic, thyme.

Two raw duck legs on a board with salt, garlic, and thyme.

Recipe Tips

Use a quality vacuum seal or double-bag it: Waterlogged duck is not the goal. If you’re using zip-top bags, double up to keep the seal tight.

Season generously: Duck can handle bold flavor, don’t be shy with the salt, garlic, or herbs.

Cover your water bath: Plastic wrap or a lid keeps evaporation in check during that long cook.

Don’t skip the sear: It’s not just for looks. Crispy skin adds texture and a hit of extra flavor that pulls the whole thing together.

Don’t skip drying the skin: Moisture is the enemy of crispy skin. Pat those legs dry before searing or broiling.

Sear hot and fast: Whether stovetop or broiler, get that heat cranked up to crisp the skin without overcooking the meat.

Save that fat and juice: The rendered duck fat is liquid gold, and adds serious depth to sauces or even roasted vegetables. It is also great in my duck pasta.

If you’re feeling fancy, check out my duck legs with orange sauce for a citrusy twist.

Raw duck legs with salt in a sous vide bag.

Four cooked duck legs with brown sauce, garnished with fresh thyme.

Time and Temp Chart for Sous Vide Duck

Temp and Time	Texture of the Duck Legs
150°F for 16 to 24 hours	Very juicy and slightly firm meat
158°F for 16 to 20 hours	Rich, juicy, tender meat that pulls away from the bone easily
170°F for 10 to 18 hours	Rich, delicate meat. Meltingly tender and juicy. Falls off the bone easily
175°F for 10 to 18 hours	Rich, delicate meat. Meltingly tender. Slightly dry (no juices). Falls off the bone when touched

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Prep Time: 10

Cook Time: 10

Total Time: 10 10

4.92 from 12 votes

Sous Vide Duck Legs

By Pat Nyswonger

Sous Vide Duck Legs, slow-cooked in their own juices until they are tender, flavorful, and resemble classic French duck confit without using quarts of duck fat. This is hands down, the easiest way to make duck confit.

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Servings: Servings

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Ingredients

Instructions

Set the sous vide cooker to 170°F (see notes for optional times and temperatures).
Remove the duck legs from their package and pat dry with paper towels. Place flesh side up on a cutting board and salt liberally then spread the garlic on the legs and sprinkle with fresh thyme leaves.
Place legs in vacuum seal bags or zipper-lock bags with two legs per bag and add additional sprigs of thyme. Seal the bags with the vacuum sealer or the water immersion method.
Place the bags in the water bath and set the timer for 10 hours (or up to 18 hours but longer than 18 hours tends to change the texture of the meat when the temperature is set at 170°F). Cover the water bath with a lid or plastic wrap to minimize water evaporation. Check the water level occasionally and add additional water to keep the duck submerged.
When the timer goes off, remove the bags from the water bath (see the notes if you are not serving immediately). Place a fine-mesh sieve over a bowl. Open the bags and strain the fat and juices through the sieve.
The duck fat will separate and float on top of the juices. Spoon the fat off and place it in a small dish. Reserve the juices for another use, it adds great flavor to pasta dishes.
Pat the duck legs dry with a paper towel and brush lightly with the duck fat.

To Sear on the Stove-top:

Heat a nonstick skillet over medium-high heat for 2 minutes.
Add the duck legs, skin side down, and cook until crisp and well-browned, about 5 minutes.

To Brown Under the Broiler:

Move the oven rack to the upper position so it is 4-6 inches from the heating unit. Turn the oven to broil and allow to heat for 2-3 minutes.
Place the duck legs on a baking sheet, skin side up, and broil for 2-3 minutes or until crisp and golden brown.

Notes

If you have frozen duck legs, thaw the packages of frozen duck legs in the refrigerator overnight.
The duck legs can also be cooked in their frozen state but the time needs to be increased by 1 hour.
If you are not serving the duck immediately, leave the duck legs sealed in their bags with their fat and liquid. Refrigerate for up to one week or freeze for 3 months. When ready to serve, thaw overnight in the refrigerator then place the unopened bag into a bowl of hot tap water for 5-10 minutes to take the chill off and melt the fat. Proceed with step 6 above.
You can add additional seasoning if desired. Use your favorite fresh herbs, rosemary, tarragon, lavender or a combination of herbs. Try adding a teaspoon of orange zest to each package or use Spiceology poultry seasoning.
If you don't have a vacuum sealer, you may want to double bag the duck legs to ensure the water does not seep into the bag while in the sous vide bath.
We tested this recipe at different temperatures and times. Ten hours at 170°F was the most approachable from a timing perspective and gave the duck meat a rich, succulent texture that fell of the bone. Additional times and temperatures that work well are listed below.

Optional times and temperatures

150°F for 16 to 24 hours (juicy and slightly firm meat)
158°F for 16 to 20 hours (rich, juicy meat that pulls away from the bone easily)
175°F for 10 to 18 hours (rich, delicate meat, slightly less juicy. Falls off the bone easily)

Nutrition

Serving: 1 serving, Calories: 208kcal, Carbohydrates: 2g, Protein: 25g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 7g, Cholesterol: 105mg, Sodium: 736mg, Fiber: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Storing Leftovers

Refrigerate: Store the duck legs sealed in their bags or in an airtight container for up to 1 week.

Freeze: You can freeze the sealed duck legs (with their juices and fat) for up to 3 months. Just label the bag and you’re good to go.

Reheat: Thaw overnight in the fridge, then warm the sealed bag in hot tap water for 5–10 minutes. Crisp them up under the broiler or in a skillet before serving.

Roasted duck leg with mashed potatoes and salad on a white plate.

Sous Vide Duck Leg Confit

These sous vide duck legs are ridiculously easy to make and taste like you spent hours fussing (spoiler: you didn’t). Juicy, flavorful meat and golden, crispy skin? That’s a win. Make a batch and impress yourself.
If you’re into sous vide, check out my sous vide tomahawk steak, sous vide rack of lamb, and sous vide filet mignon recipes. Same precision, different protein.