Sous Vide Duck Legs recipe. My tackle sous vide duck confit with tender, shreddable duck legs, cooked sous vide for 8 hours, then crisped up on the grill.
Bounce to:
One among my highlights at The whole lot Meals 2016 was assembly Jason Logsdon. Like me, he’s a self-published writer and blogger. He makes me really feel like a slacker – he has printed 9 of his personal cookbooks, about methods to use modernist cooking methods as a house prepare dinner. 3 I picked up a bunch of publishing ideas from him – it was bizarre to have somebody to speak with about self-published cookbooks. It’s such a distinct segment inside a distinct segment…however he’s completed it, too.
Speaking with Jason was additionally a reminder – I haven’t posted a sous vide recipe shortly. I exploit my sous vide on a regular basis, however for me it’s my ace-in-the-hole on a busy weeknight. I vacuum seal and freeze steaks, hen breasts, and Italian sausage; once I want a dinner that I received’t be round to really prepare dinner, I drop the baggies within the water, activate my sous vide, and head off for no matter children occasion is occupying my night. After we come dwelling I can have dinner on the desk in fifteen minutes; all of the protein wants is a fast sear.
Then my buddies at Maple Leaf Farms despatched me a care bundle of duck, together with a bunch of duck legs. 4 I like sous vide duck legs – I get the advantages of duck leg confit – tender, shreddable duck legs – with out all of the messy duck fats. (It’s scrumptious, scrumptious duck fats…nevertheless it’s nonetheless lots of work. Sealing it in sous vide luggage helps comprise the mess.) The lengthy, gradual sous vide cooking tenderizes the duck meat and renders out lots of the fats; I can toss the duck legs on the grill for a fast sear, crisping up the pores and skin, they usually’re able to serve.
Components
- 4 duck legs
- 4 teaspoons Diamond Crystal kosher salt (1 teaspoon per duck leg)
- 2 teaspoons contemporary floor black pepper
Make Sous Vide Grilled Duck Legs
Making ready Duck Legs for Sous Vide
Sprinkle the duck legs with the kosher salt and contemporary floor black pepper. (When you have the time, put them in a single layer in a baking dish and refrigerate in a single day, or for as much as 2 days.) Put the duck legs in quart vacuum luggage, 2 legs per bag, and vacuum seal the luggage.
The Sous Vide Course of
Submerge the duck leg luggage within the sous vide water and sous vide at 167°F/75°C for 8 to 10 hours.
Ending on the Grill
Arrange the grill for direct excessive warmth: When the duck legs are virtually completed cooking sous vide, arrange the grill for direct excessive warmth and clear the grill grate. For my fuel grill, I preheat a few the burners on excessive for quarter-hour, then brush the grill grate clear with my grill brush.
Take away the luggage from the water tub, take away the duck legs from the vacuum luggage and totally dry with paper towels. Set the duck legs on the grill, pores and skin aspect up, over direct excessive warmth, and grill with the lid open till the duck legs have good grill marks, about 1 minute. Flip the duck legs and grill the pores and skin aspect till it’s browned – be careful for flareups – about 1 extra minute. Flip the legs, rotate them 90 levels, and grill till there’s a good crosshatch of grill marks on the underside of the legs, about 1 extra minute. Flip the legs and grill till the pores and skin is browned and crispy, once more waiting for flareups, about 2 extra minutes. Take away the legs to a platter and serve. Take pleasure in!
Gear
- Vacuum sealer: I’ve an inexpensive FoodSaver vacuum sealer that I purchased years in the past that simply retains chugging alongside.
- Sous vide machine: You want a sous vide immersion circulator (I exploit my Anova Sous Vide) and a meals storage container (or massive pot) that may maintain the steak with sufficient room to flow into the water.
- Sous vide bag and sealer: You want food-safe plastic luggage for sous vide, and also you want all of the air out of the bag to prepare dinner effectively. One of the simplest ways to do that is with a vacuum sealer and vacuum luggage. I exploit quart vacuum seal luggage for this recipe, and put 2 duck legs in every quart bag. If you do not have a vacuum sealer, you need to use freezer Ziploc luggage for sous vide. Go away the zip-top of the bag open and slowly decrease it into the water tub. The water will push all of the air out of the bag as it’s lowered. Zip the highest of the bag proper earlier than it reaches the water degree.
- Grill: I exploit my grill to get a superb sear on my sous vide steaks.
How lengthy does it take to sous vide duck legs?
It takes about 8 hours at 167°F/75°C to make tender duck legs with the sous vide cooking methodology. Sure, that is longer than the standard methodology, however not that for much longer, and you do not want all of the duck fats.
Recipe Ideas
- After 10 hours sous vide, the duck legs are going to be fall-apart tender. Watch out once you’re flipping them on the grill – work the tongs below the legs gently to interrupt them away from the grill grate earlier than flipping. (And, even when you’re cautious, you will have breakaway shreds of meat. Don’t fear – the legs will nonetheless be scrumptious.)
- Solid-iron pan or heavy-duty skillet: Haven’t got a grill? A ripping sizzling forged iron skillet can also be appropriate for searing; sear the steak in a sizzling skillet for 1 to 2 minutes per aspect to present it a superb crust. (A top quality chrome steel pan, like an All-Clad fry pan, additionally works for searing. It does not maintain as a lot warmth as chrome steel, nevertheless it’s shut. And a stainless-steel pan is rather a lot simpler to take care of.)
Serving Ideas
Duck legs are good on prime of a salad, and I like to serve them with seasonal contemporary fruit. Particularly in the summertime, with June strawberries (like those within the image), raspberries in July, or August peaches. Within the fall I look to apples, and within the winter I am going with citrus fruit.
Impressed by Jason Logsdon, Modernist Cooking Made Straightforward: Sous Vide
Sous Vide Duck Legs (Completed on the grill)
Whole Time: 10 hours 5 minutes
Yield: 4 duck legs 1x
Description
Sous Vide Grilled Duck Legs recipe – Tender, shreddable duck legs sous vide, crisped up on the grill.
- 4 duck legs
- 4 teaspoons Diamond Crystal kosher salt (1 teaspoon per duck leg)
- 2 teaspoons contemporary floor black pepper
Directions
- Salt and vacuum seal the duck legs: Sprinkle the duck legs with the kosher salt and contemporary floor black pepper. (When you have the time, put them in a single layer in a baking dish and refrigerate in a single day, or for as much as 2 days.) Put the duck legs in quart vacuum luggage, 2 legs per bag, and vacuum seal the luggage.
- Sous vide the duck legs: Submerge the duck leg luggage within the sous vide water and sous vide at 167°F/75°C for 8 to 10 hours.
- Arrange the grill for direct excessive warmth: When the duck legs are virtually completed cooking sous vide, set the grill up for cooking on direct excessive warmth, and clear the grill grate. I preheat a few the burners on my fuel grill for quarter-hour, then brush the grill grate clear with my grill brush.
- Grill the duck legs:Take away the duck legs from the vacuum pouches and totally dry with paper towels. Set the duck legs on the grill, pores and skin aspect up, over direct excessive warmth, and grill with the lid open till the duck legs have good grill marks, about 1 minute. Flip the duck legs and grill the pores and skin aspect till it’s browned – be careful for flareups – about 1 extra minute. Flip the legs, rotate them 90 levels, and grill till there’s a good crosshatch of grill marks on the underside of the legs, about 1 extra minute. Flip the legs and grill till the pores and skin is browned and crispy, once more waiting for flareups, about 2 extra minutes. Take away the legs to a platter and serve.
Notes
After 10 hours sous vide, the duck legs are going to be fall-apart tender. Watch out once you’re flipping them on the grill – work the tongs below the legs gently to interrupt them away from the grill grate earlier than flipping. (And, even when you’re cautious, you will have breakaway shreds of meat. Don’t fear – the legs will nonetheless be tender.)
Duck legs are good on prime of a salad, and I like to serve them with seasonal contemporary fruit. Strawberries in June (like those within the image), raspberries in July, peaches in August.
- Prep Time: 10 hours
- Prepare dinner Time: 5 minutes
- Class: Sous Vide
- Delicacies: American
What do you assume?
Questions? Different concepts? Go away them within the feedback part under.
Associated Posts
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My different Sous Vide Recipes
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