Confit duck

duck

Ingredients

2 duck legs
1 diced onion
1 sprig thyme
4 cloves garlic, minced
salt & pepper

Directions

Season duck with salt and pepper
Rub garlic into only the meaty part of the duck leg
Seal in bag and leave in fridge for 24 hours
Set the sous vide to 68 degrees celsius
Cook for 36 hours
Keep in bag till ready to use (within ~10 days)
When ready to eat, take out of bags and remove thyme/garlic
Trim fat and around the end of the leg joint
Can be heated in top shelf of oven for 30 mins, grilled or fried

Confit duck, but without the hard work.

---
title:  "Confit duck"
image: "featured.jpeg"
categories: [duck]
---

![](featured.jpeg)

## Ingredients
- 2 duck legs
- 1 diced onion
- 1 sprig thyme
- 4 cloves garlic, minced
- salt & pepper

## Directions
- Season duck with salt and pepper
- Rub garlic into only the meaty part of the duck leg
- Seal in bag and leave in fridge for 24 hours
- Set the sous vide to 68 degrees celsius
- Cook for 36 hours
- Keep in bag till ready to use (within ~10 days)
- When ready to eat, take out of bags and remove thyme/garlic
- Trim fat and around the end of the leg joint
- Can be heated in top shelf of oven for 30 mins, grilled or fried

Confit duck, but without the hard work.