Sous Vide Duck Legs

D'Artagnan | Yield: Serves 4
Here’s a great base method for making juicy, tender duck legs with extra crispy skin. Cook the duck a day before you need it for easy and impressive entertaining. Add your favorite aromatics to the vacuum bag or dress the finished duck with your favorite sauce to make the recipe yours.
16-hour Sous Vide Duck Legs Recipe | D’Artagnan

Ingredients

Preparation

  1. Using the sous vide equipment of your choice, preheat a water bath to 160 degrees F.
  2. 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.
  3. 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).
  4. 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.
  5. 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).

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.