Sous Vide Duck Confit

[weinoo]

21 hours ago, weinoo said:

But based on the Serious Eats piece, I think I'm gonna go for a temp in the 170 range, for 7 hours or so, and see what happens.

 

This time and temp worked quite nicely...I thought the duck was moist enough, and quite tender.  I crisped the skin in the steam girl for about 20 minutes.  Served with baby lima beans and a salad.

 

These were Moulard legs.

[rotuts]

@TdeV

 

in terms of labeling your SV :get a marker that does not wash off

 

and use the flat area of the SV bag , above the seal , for your labeing info.

[FrogPrincesse]

I bought my Anova for the specific purpose of making duck confit. I use 77C for 12 hours (after a 24 hour cure in salt etc) based on a recommendation from the app (recipe). I have made it countless times and have been very happy with the results.

 

[TdeV]

I cooked 3 pairs duck legs sous vide at @Duvel's temp of 155ºF for 30 hours and marked the bag as @rotuts suggested.

 

Today I built a cassoulet using a 3.5 lb can of Moulard Duck Leg confit (4 legs) from Rougié (a US company but prepared by Aurpal Inc in Marieville, Québec), one of the pairs of sous vide duck legs, 2 kinds of sausages from d'Artagnan, prosciutto (because no ventrèche), duck fat, and Rancho Gordo Ayocote Blanco Beans. It cooked in the Anova oven for a few hours. The cassoulet will be eaten tomorrow but the liquids in the Dutch oven are about 1" from the top, so very dangerous to carry. However, I could put the lid on the Dutch oven and still get the pot into the Anova oven.

 

Is there any temperature I could set the Anova wherein I could leave the pot in the oven all night?

 

 

Edited Friday at 11:30 PM by TdeV (log)

[TdeV]

I ended up refrigerating the cassoulet overnight.

 

On 5/23/2025 at 6:28 PM, TdeV said:

I cooked 3 pairs duck legs sous vide at @Duvel's temp of 155ºF for 30 hours and marked the bag as @rotuts suggested.

 

Today I built a cassoulet using a 3.5 lb can of Moulard Duck Leg confit (4 legs) from Rougié (a US company but prepared by Aurpal Inc in Marieville, Québec), one of the pairs of sous vide duck legs, 2 kinds of sausages from d'Artagnan, prosciutto (because no ventrèche), duck fat, and Rancho Gordo Ayocote Blanco Beans. It cooked in the Anova oven for a few hours. The cassoulet will be eaten tomorrow but the liquids in the Dutch oven are about 1" from the top, so very dangerous to carry. However, I could put the lid on the Dutch oven and still get the pot into the Anova oven.

 

Is there any temperature I could set the Anova wherein I could leave the pot in the oven all night?