Sous Vide Duck Legs

Plated serving of Sous Vide Duck Leg Confit on mashed potatoes and salad

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.

4.92 from 12 votes

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Prep Time: 10

Cook Time: 10

Total Time: 10 10

Servings: Servings

Calories: 208kcal

Author: Pat Nyswonger

Ingredients

4 whole duck legs 
2 teaspoons kosher salt
4 cloves fresh garlic minced or grated
2 tablespoons fresh thyme leaves
Fresh thyme sprigs

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)

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