Sous Vide Duck Confit

Sous Vide Duck Confit

Once you make duck confit using the sous vide method, you’ll never go back to the traditional way of making it!

This Sous Vide Duck Confit melts in your mouth with a soft, rich and tender texture and a deliciously golden brown and crispy skin!

WHY THIS RECIPE WORKS

As low and slow is the confit method, using the sous vide is a great way to prepare duck confit

WHY THIS RECIPE WORKS

This recipe doesn’t use as much duck fat as traditional duck confit recipes!

WHY THIS RECIPE WORKS

While this recipe requires some planning, it is pretty hands off.

Sous vide is basically a method of cooking using what is called an immersion circulator.

INGREDIENTS

– 4 duck legs leg and thigh attached – ▢1 ½ tablespoons salt – ▢1 teaspoon dried thyme – ▢½ teaspoon ground black pepper – ▢1 bay leaf crushed

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