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Duck Confit
Fairly expensive

This is the easist duck confit you will ever make at home and people will think you took a cooking class in France to do it...don't tell them your secret is just a handful ingredients and a sous vide!





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Category: Sous Vide
Seasons All
Cuisine Type French


For 4 Person(s)

Duck Confit

4 Duck Legs quarters
2 tablespoons oregano
2 tablespoons dry mustard
2 tablespoons ground fennel
2 tablespoons pepper
1 teaspoon salt
1 tablespoon sesame oil
4 bags vacuum or sealable
1 teaspoon sesame oil
1 teaspoon liquid smoke
1 sprinkle each toasted sesame seeds
1 teaspoon each minced chives
4 bay leaves cracked
4 sprigs thyme

Duck Confit Directions

  1. Season both sides of the duck with salt, pepper, oregano, fennel, and ground mustard
  2. Nuzzle the thyme sprig and cracked bay leaf on the meat side of the duck so you don't dent your presentation side
  3. Put sesame oil and smoke in each bag and rub the bag to distribut the aromas
  4. Fold down the bag, add one or two duck quarters to each bag and seal / get the air out
  5. Set your sous vide for 150 degrees and let the duck go for 22 hours
  6. Remove thyme, bayleaf, and duck from bags (save that liquid gold) and dry the duck thoroughly
  7. Put  duck under the broiler or the grill until skin is dark, beautiful, and crisply
  8. For an extra layer of flavor, cold smoke for one hour, before broiling or grilling to finish
  9. When ready, complete the dish with a sprinkle of finishing salt while duck is warm, slong with sesame seeds, chives, and some bacon confetti if desired

Recipe notes

For bacon confetti, simply roll a piece of bacon and cut it in strips 

For an added layer of flavor, take sesame oil and rub on foil and wipe off. Lightly tent your duck while resting and the aroma will infuse into the duck without making it oily. You get all the aroma and subtle flavor without the oil and mess!

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