Duck confit in Sous Vide

Duck confit in Sous Vide – Confit de Canard

Confit de Canard Sous VideConfit de Canard Sous VideNow and then there is sale on duck legs – and then it is time to get started with making the most tender and tasty duck legs – Confit de Canard. The process can, as with so much else in the Sous Vide, take some time. The duck legs must be salted/marinated, so it can take several days before you have a complete dish. But if you are patient, it is definitely worth the wait. You can scale the recipe up and down as needed, but I usually make a lot, as the “finished” legs can be frozen a few months or even be kept in the vacuum bags for weeks in a refrigerator.

Confit de Canard Sous Vide

Spices ready to use

I use fresh herbs in my recipe, but dried can also be used. Just remember to clean the fresh very carefully, because no soil bacteria must come in your food. Some even wash the fresh herbs in boiling water to be absolutely secure. The spices can vary depending on your taste. What about, for example, star anise or rosemary? The orange can also be left out, but it gives just a little extra – and it’s good at Christmas time.

Confit de Canard Sous Vide

Spices and orange are rubbed into the duck legs


10 duck legs
6 tablespoons coarse salt (no iodine)
1 spk whole peppercorns
1 clove garlic
3 bay leaves
1 chili medium strong
6 sprigs fresh thyme
1 orange, zest and juice

How to make it

Confit de Canard Sous Vide

Ready to put in my Sous Vide

Rinse your duck legs and dry them in a clean tea towel. Wash your fresh herbs thoroughly and pat them dry. Put the spices – apart from the orange – in a mortar and use your muscles 😉 Sprinkle the mixture over your duck legs with the grated orange peel and juice. Rub the legs thoroughly and place in the fridge for 1-2 days. If you use a dish, cover it with clingfilm – otherwise a plastic bag is also fine.

Confit de Canard Sous Vide

Finished in Sous Vide. The melted fat is almost pure gold.

When your duck legs are marinated, rinse them for the spices under water, pat them dry and put them in vacuum bags. I am putting 1-2 in each bag and tie the bags together in bundles, as they are easier to control in my bath. I give my legs 12-13 hours at 75ºC. Then they are tender, but not so they fall totally apart.

The duck legs must, before they are served, either be roasted golden on a frying pan in its own own fat from the bag, or have about 15 minutes in an oven at 220ºC. The skin should be crisp.

I serve it with a salad made of:

Finely sliced red cabbage
Orange cut into small pieces
Roughly chopped almonds glazed in 2 tablespoons sugar and a pinch of salt
A dressing with olive oil, balsamic vinegar, a little honey, salt and pepper


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