Overnight vacuum bagged dry brine in the fridge. Cooked sous vide 24h at 155°, another 16 at 145°, then back in the fridge for a few hours. Oven crisped at 400° for maybe 10 minutes before serving. Absolutely the best duck legs I’ve made to date.
by Thiseffingguy2
10 Comments
30 hours of cooking ?? wtf? Bro you can make duck con in 3 hours in your oven.
You should try confit ,, similar but heated slow and low in its own fat followed by a crisp !
For posterity: [Serious Eats – Sous Vide Duck Confit Recipe](https://www.seriouseats.com/sous-vide-duck-confit-recipe)
Sounds right up my alley
i sous vide at 175f overnight (around 18 hours) and it come out perfect. don’t see how 30-40 hours would make a difference to justify the extended cook time.
That looks really dry
“Duck legs are slow-cooked in duck fat until the meat is meltingly tender, then the skin crisped to golden perfection.”
Your duck doesn’t look tender or crisp golden perfection.
Honestly homie, it prob tastes good, but your shit looks like fuck. I say this with love. Work on your presentation.
Duck confit usually looks gross but this looks gross in a different way.
This looks like something that fell out of my ear a year ago .