Today I wanted to experiment confit duck legs. The idea came to my mind while reading Casqu8′s blog who cooked some weeks ago a couple of confit duck legs.
I copied Casqu8 recipe consisting in curing the meat with salt, thyme and bay leaf. I vaccum sealed the pouch and stored it in the fridge for 24 hours.
I rinced the legs with clear water and took care taking off the thyme and bay leaves. No need to leave them in the pouch, otherwise the final flavour of these aromats will be too strong!
Then I vaccumed sealed the duck leg with some duck fat (3 tablespoons) I purchased in a supermark (300 gr cost EUR 4).
In my first try I cooked sous vide the duck leg at 80°C during 9 hours with my immersion circulator.
I have not be satisfied with the final result. The confit duck legs were to dry in my opinion. Casque8 recommended me setting my immersion circulator at 75°C instead of 80, raising the cooking time to 20 hours and adding more duck fat (I have added 150 g per leg). The result was much better and I liked that confit duck leg very much.
I also tried 75°C during 24 hours with the same amount of duck fat. I had the feeling the additional 4 hours have not improved the texture of the meat. In my opinion the 20 hours duck legs cooked sous vide were far better.
Don’t forget to sear the legs both sides in a hot pan in order to obtain a crispy appearance, 20 to 30 secondes are enough.