Sous Vide Liberty Duck Confit
If you have never had the pleasure of meal featuring Liberty Duck, then you have been missing out. Typically only found at high-end, tough-to-get-into restaurants around the globe, you can now purchase Liberty Duck direct from the farm and prepare at home. We show you the easiest way to cook Duck Confit at home using a Sous Vide.
6 Liberty Duck Legs
6 Sprigs fresh rosemary
6 Sprigs fresh thyme
2 Garlic cloves finely minced
18 Whole peppercorns
Kosher salt to taste
Pat dry duck legs and sprinkle with salt. In individual sous vide bags place one duck leg, one sprig of rosemary, one sprig of thyme, pinch of garlic and three peppercorns. Once all ingredients are inside the bag, wipe away any visible liquid and vacuum seal the bag. Repeat until all duck legs are prepared and sealed in their bags. Make sure your bags are sealed. A sealed bag will have a tight wrap around the duck leg. If the wrap loosens, then your bag is not sealed.
When water bath is at desired temperature place all bags into the sous vide making sure all legs are beneath the water surface. Cook in water bath for 8 – 10 hours.
To finish the confit place oven on broil setting. Carefully open bag and remove duck leg reserving all juices & fat. Place duck legs in an oven proof skillet or baking pan (high edges suggested). Pour juices and fat into a fat separator. Place duck in oven until skin is crisp and golden brown about 3 – 5 minutes.
Plate each duck leg on top of creamy mashed potatoes, wild rice pilaf or parsnip puree and drizzle with pan sauce and serve. Pair with Furthermore Wines Pinot Noirs.
Recipe by CellarPassTV’s The Vineyard Vixen
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