I had a mess of duck legs after cleaning up the birds from a recent hunt and decided to make duck leg confit.
It starts with 24 hour cure in salt, pepper, and thyme.
Then the legs are slow cooked at 180 F in duck fat for 4 or 5 hours in the sous vide thing. No water touches the meat, only duck fat in the bags with the meat.
Then seared quickly on high heat. The confit'd duck meat was very tasty and some of the legs didn't make it past this point.
Took the browned skin and meat off the bones, broke it up, and served it with pasta seasoned with garlic, pepper, sun dried tomatoes, and some lemon juice.
All of this follows Hank Shaw's recipe in his book Duck, Duck, Goose.
It was very good. These sous vide things do an awesome job on turkey breasts too. Very tender, and not dried out.
Duck leg confit
- RapscallionVermilion
- Posts: 484
- Joined: February 17th, 2013, 4:24 pm
- Location: New Mexico
Duck leg confit
Last edited by RapscallionVermilion on December 10th, 2017, 2:08 pm, edited 1 time in total.
- soiltester
- Gobbler Nation
- Posts: 3737
- Joined: March 31st, 2015, 8:04 am
- Location: Gaffney SC
Re: Duck leg confit
Do you have carry out available
Good eatin's there!!
Good eatin's there!!
ever wonder where the white goes when the snow melts??
Re: Duck leg confit
Duck legs are sooo good!
Re: Duck leg confit
That looks Mike...
Re: Duck leg confit
nice,,,,real nice,,,,,I llike that one!
Re: Duck leg confit
Some fine dining there...Gil