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