How To Cook Duck Leg Sous Vide
While Duck Leg is can be served a number of different ways, it generally fares well at higher temperatures. The best preparation for duck leg is to make duck leg confit. Confit is a simple technique where you cure the duck leg in a combination of salt, thyme, garlic and spices like cloves, allspice, peppercorn and bay leaves. After 24 hours, the duck leg is rinsed off and then cooked in its own fat. Afterwards, the duck leg can be crisped up in an oven or a pan, or stored in the refrigerator for up to one month. Sous vide is ideal for duck leg because you can use less fat which is both efficient (e.g. you'll have more duck fat to do other things with) and less messy.
Sous Vide Duck Leg Recipe/Time
The most simple way of preparing duck leg is to:
- Bring your sous vide setup up to the proper temperature (see chart below).
- Cut it into portions.
- Put the duck leg into individual bags, along with a cooking fat like butter or olive oil, as well as some salt
- Seal the bag and place it in the water bath for some time.
- Remove the bag from the water bath, and the duck leg from the bag
Sous Vide Duck Leg Temperature Chart
| Rare: | 125-130°F |
| Medium Rare: | 131-139°F |
| Medium: | 140-149°F |
| Medium Well: | 150-155°F |
| Well: | 156+°F |
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Sous Vide Duck Oyster