Sous Vide Duck Legs
Equipment
- Sheet Pan
- Sous Vide Immersion Circulator
- Cooking Container
Ingredients
- 4 Pekin duck legs
- Kosher salt & freshly ground black pepper
Instructions
- Using the sous vide equipment of your choice, preheat a water bath to 160°F.
- Pat duck legs dry then season both sides with salt and pepper. Place legs in a single layer in a vacuum bag; vacuum and seal. Place in the water bath and cook for 12-16 hours.
- To use immediately: Remove bag from the water bath, open and drain fat and juices into a fat separator. Preheat a broiler to high. Pat duck legs dry with paper towels. Place duck legs, skin-side up on a foil-lined sheet pan and place in the oven until the skin is deeply golden and crisp. While the duck legs are in the oven, make a quick pan sauce with the separated cooking liquid, if desired (See recipe notes).
- To use the next day: Remove bag from the water bath, open and drain fat and juices into a fat separator. Pat the duck legs dry with paper towels and place uncovered in a shallow dish in the refrigerator. When the fat and cooking juices separate, cover and refrigerate.
- When ready to cook, preheat broiler to high. Place duck legs, skin-side up on a foil-lined sheet pan and place in the oven until the skin is deeply golden and crisp. While the duck legs are in the oven, make a quick pan sauce with the separated cooking liquid (which should now be gelatin), if desired (See recipe notes).
Notes
Recipe Notes: Pre-cooked duck legs can also be crisped on a grill over medium-high, direct heat. For a quick pan sauce, heat cooking liquid in a small saucepan over medium-high heat until reduced by half. Add a splash of wine and continue cooking about 1-2 minutes until the raw alcohol smell has burned off. Remove from heat and whisk in a generous knob of butter. Season with salt and pepper to taste.
