Sous Vide Duck Legs

Prep Time5 mins
Cook Time16 hrs 10 mins
Total Time16 hrs 15 mins
Course: Main Course
Keyword: duck, legs, sous vide
Servings: 4
Author: D'Artagnan

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.