Duck Confit
Duck Confit
This main is super tasty and fun to serve; and with a sous-vide setup, it’s also super low-effort to make. Truthfully, it’s more effort for me to procure duck legs than it is to make this. For me, the only reliable source of duck legs is via a butcher-shop.
Nearly any sous-vide immersion cooker will do the job (I have a very discontinued old Anova unit) and while you don’t need a vacuum sealer, having one makes your life a bit easier.
Recipe
The recipe is sized to fit in a 4.3x6.3 lamination pouch, like this one — perfect to have on hand in the kitchenProduct links may be affiliate links: MinMaxGeek may earn a commission on any purchases made via said links without any additional cost to you.
