Sous Vide Duck Confit | Serious Eats

Want to make restaurant-quality duck confit at home? Feel like impressing your friends with something fancy made from scratch? Recently got your hands on an immersion circulator (or sous vide machine, whatever you want to call it) and need some projects to practice? Daniel Gritzer's got a recipe for you! It's easy sous vide duck confit, and it's truly exceptional. Imagine: duck confit that you can make right now, with nothing more than duck legs and seasoning. Duck confit that's silkier and more tender than any you've ever tasted.


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[adamg.manning]

Having had a sous vide tool for three years, I can assure anyone that this recipe/ technique alone is worth the investment.

We buy reduced-price duck legs when on offer, season them, vac and then freeze them. Then we can cook as per the recipe straight from frozen. I add more duck fat because the legs in Britain aren’t very fatty, but over all, I don’t change the recipe.
It’s a game changer.

[Mickmickster]

Thank you Paul Rudd for this recipe. Made it once, making it again. Came out amazing.

[savedfaves]

Confit du canard is one of the most fantastic dishes in the world. I no longer do turkey for myself at Xmas. I instead buy confit. Thankfully Lidl or Aldi, I forget which one, have amazing confit ready to go.

[kodeystockton]

*takes a bite of sous vide duck*

*laughs maniacally*

[zywgibf]

Mine took 12 hours and the duck was amazingly soft and tender. Thanks

[alexperez]

One thing to note for beginners.. please cover the lid when sou vide for 36 hrs, cos water evaporates, the whole idea of tis technique is to cook at a consistent temperature over a long amt of time.

[elem-sike]

Made this with puréed parsnip and Brussel sprouts for Christmas. May favorite dish now.

[Tatjanak]

that's it – i'm making this within the next couple of days. THANK YOU!

[mcgillicutty]

You cracked me up with the floppy cutting board piece. 🤣 I also really liked your video. 😁

[gus]

😋 Oh my goodness! Next time we have ducks on hand...! 😎

[SnoopySmurf]

I put a butter knife at the bottom of the bag to weigh it down and inhibit movement.

[Snowfreak]

Question, thinking if it would be an idea to add some duck fat that one could have at hand in the bags? Not so much fat that normal method would work, but if I have a little in my kitchen

[sophien]

Looks delicious! But I freaked when he put that hot tray on the countertop like that - Gah!

[csteegs]

Making this for Sunda-wait...doubling this recipe for Sunday.

[alexandreserainshuvaloff]

This is wonderful ! I might have an observation about meat side of the legs. In the oven, I am afraid that they a bit too much dry. Some solutions exist avoiding this dryness.

[ballsarecold]

I found this recipe last Christmas and I have to say it's perfect as a foundation for duck. You have so many options with duck meat this tender. There's a reason everyone destroys it immediately.

[wardiyaarbiya]

This one is nice. I will have fun today.

[scent]

No wonder Daniel is my favorite cook at SE.. He is cool and fun.. difficult cooking techniques seems easy with him

[pjpororo]

Hi your sous vide bags seems to be very high quality, would you mind sharing where do you get it and what brand is this?

[bsabss]

How long in the oven. How long will it keep in fridge vacuum sealed? Thanks