Sous Vide Duck Leg Confit
Give us anything “confit” — an ancient method of preserving meat in which it’s cooked in its own fat — and we’re very likely to eat it. This Sous Vide Duck Leg Confit is no exception.
Keywords
- Sous vide
- Sousvide
- water bath
- immersion circulator
Ingredients
- 2 whole duck legs
- 3 sprigs fresh thyme
- 1 tablespoon kosher salt
- 1 tablespoon whole black peppercorns
- 1/2 cup duck fat
- 2 bay leaves
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