Sous Vide Duck Confit

Instructions

1. Pat the duck legs completely dry with paper towels. This is crucial for achieving crispy skin later.
2. In a small bowl, combine the Kosher salt, whole black peppercorns, fresh thyme sprigs, and crushed garlic cloves.
3. Generously coat the duck legs with the salt and herb mixture. Ensure all sides are covered. Place the seasoned duck legs in a resealable bag or a vacuum seal bag.
4. If using a resealable bag, remove as much air as possible using the water displacement method. Seal the bag.
5. Preheat your sous vide water bath to 155°F (68°C).
6. Carefully place the sealed bag(s) containing the duck legs into the preheated water bath. Ensure the duck is fully submerged. Cook for 12 to 24 hours. A longer cooking time will result in more tender meat.
7. Once the sous vide cooking is complete, remove the duck legs from the bag. Discard the curing mixture and any liquid.
8. Pat the duck legs very dry with paper towels. This step is critical for crisping.
9. In a heavy-bottomed skillet (like cast iron) or on a baking sheet, place the duck legs skin-side down. Add enough rendered duck fat or chicken fat to come about halfway up the sides of the duck legs.
10. Heat the fat over medium-high heat. Sear the duck legs for 5-7 minutes per side, or until the skin is deeply golden brown and crispy. Alternatively, place on a baking sheet skin-side up in a preheated 400°F (200°C) oven for 15-20 minutes until crispy.
11. Remove the duck confit from the pan or oven and let it rest for a few minutes before serving.