Confit duck

Yield 2 servings

Confit duck, but without the hard work.

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