How To Cook Duck Leg Quarter Sous Vide
While Duck Leg Quarter is can be served a number of different ways, it generally fares well at higher temperatures. The best preparation for duck leg quarter is to make duck leg quarter confit. Confit is a simple technique where you cure the duck leg quarter in a combination of salt, thyme, garlic and spices like cloves, allspice, peppercorn and bay leaves. After 24 hours, the duck leg quarter is rinsed off and then cooked in its own fat. Afterwards, the duck leg quarter 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 quarter 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 Quarter Recipe/Time
The most simple way of preparing duck leg quarter is to:
- Bring your sous vide setup up to the proper temperature (see chart below).
- Cut it into portions.
- Put the duck leg quarter 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 quarter from the bag
Sous Vide Duck Leg Quarter 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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