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!
You can watch my step by step video on my YouTube channel here.
Category: | Sous Vide Low Carb |
Seasons | All |
Cuisine Type | French |
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 |
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!