Duck Legs Confit Cooked In A Pouch (“Confit” De Canard En Sous Vide)
Serves: 4
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
45
Spice
50
Sweetness
54
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 sprigs
Thyme (fresh)Directions:
1
Season duck legs with salt and a few thyme leaves
2
Wrap in paper toweling and refrigerate 24 hours
3
The following day: Rinse off seasonings, blot very dry, and wrap in pairs in boilable pouches, then use a FoodSaver or professional vacuum packing device to seal airtight
4
Cover one stovetop burner with a Simmer Mat or heat diffuser
5
Place the sealed pouches in a deep flameproof ceramic or cast-iron casserole and cover with hot water
6
Be sure the pouches are completely submerged; if necessary, weight them down
7
Place the casserole over the mat or heat diffuser set over medium-low heat
8
Cover the casserole and heat to 180°F (use an instant-read thermometer), then reduce heat to low and allow to simmer at a constant 180°F temperature for at least 8 hours for Moulard, 9 for Muscovy, or 5 to 6 hours for Pekin
9
(If you have an electric oven, alternatively, you can place the pouches in very hot water in a casserole and cook at 180°F overnight
10
(Because of the constant water temperature, the flesh won’t cook beyond its stage of “doneness
11
”) The duck is ready when the flesh feels very tender, begins to separate from the bone, and the joint between leg and thigh cracks easily
12
When you remove the pouches from the casserole, immediately set the pouches in a bowl of ice water to chill until completely cold, about 30 minutes
13
The fat should congeal
14
Refrigerate until ready to use, within one week (see Cooks' Notes below)
15
When ready to serve: Place the pouches under warm running water until you can easily break the chunks of the fat away from the meat
16
Open each pouch and separate the fat and jelly-like juices from the flesh
17
Set the fat aside for some other purpose; use juices for sauces or add to the beans
18
If using for cassoulet, bone the legs and break the meat into large chunks
19
Brown the skin to a crisp in a skillet; season the flesh side with pepper
20
Add the meat chunks and skin to the cassoulet Season duck legs with salt and a few thyme leaves
21
Wrap in paper toweling and refrigerate 24 hours
22
The following day: Rinse off seasonings, blot very dry, and wrap in pairs in boilable pouches, then use a FoodSaver or professional vacuum packing device to seal airtight
23
Cover one stovetop burner with a Simmer Mat or heat diffuser
24
Place the sealed pouches in a deep flameproof ceramic or cast-iron casserole and cover with hot water
25
Be sure the pouches are completely submerged; if necessary, weight them down
26
Place the casserole over the mat or heat diffuser set over medium-low heat
27
Cover the casserole and heat to 180°F (use an instant-read thermometer), then reduce heat to low and allow to simmer at a constant 180°F temperature for at least 8 hours for Moulard, 9 for Muscovy, or 5 to 6 hours for Pekin
28
(If you have an electric oven, alternatively, you can place the pouches in very hot water in a casserole and cook at 180°F overnight
29
(Because of the constant water temperature, the flesh won’t cook beyond its stage of “doneness
30
”) The duck is ready when the flesh feels very tender, begins to separate from the bone, and the joint between leg and thigh cracks easily
31
When you remove the pouches from the casserole, immediately set the pouches in a bowl of ice water to chill until completely cold, about 30 minutes
32
The fat should congeal
33
Refrigerate until ready to use, within one week (see Cooks' Notes below)
34
When ready to serve: Place the pouches under warm running water until you can easily break the chunks of the fat away from the meat
35
Open each pouch and separate the fat and jelly-like juices from the flesh
36
Set the fat aside for some other purpose; use juices for sauces or add to the beans
37
If using for cassoulet, bone the legs and break the meat into large chunks
38
Brown the skin to a crisp in a skillet; season the flesh side with pepper
39
Add the meat chunks and skin to the cassoulet