Sous Vide Duck Confit with Heirloom Tomato Salad - Yan Can Cook

Ingredients

• 2 duck legs
• 1 tablespoon kosher salt
• 1 teaspoon whole Sichuan peppercorns
• 2 bay leaves
• cup ¼ vegetable oil
• 1 tablespoon finely minced shallots
• 1 tablespoon Chinese black vinegar
• 1 teaspoon Dijon mustard
• teaspoon ¼salt
• 3 tablespoons extra-virgin olive oil
• 1 lb heirloom tomatoes or vine-ripened tomatoes
• 1 cup arugula or other baby greens
• cup ¼ coarsely chopped pickled red chilies