This is in answer to a remark posted by @rotuts on the dinner thread here.
Rotuts, leave the skin on your duck legs. When sous-vide-ing, the duck fat will largely melt. I sous vide duck legs at a much higher temperature (160ºF for 28 hours) than duck breast (133º for 2 to 2.5 hours). Note your and @Dave the Cook's suggestions for making a sauce to spice the duck leg after completing sous vide.
Run the duck leg under the broiler to give it a finish for a couple of minutes. After broiling, you will eat the skin and any unmelted fat. There's nothing in the world which tastes as good as duck fat (😂).
Another idea: when I buy a whole duck, I remove the breast from the duck and bag it separately for sous vide. My favourite method for roasting a whole duck, is to put the bird (sans breast) in a Romertopf clay pot. First add a few cut potatoes in the bottom. Make the potatoes 2" high because there will be a lot of liquid. Maybe add some garlic or ginger; also a half or whole glass of pink or white wine, and then the duck, back side up. Put the clay pot into a cold oven and set the temp for 425ºF or 400ºF. My oven takes 3/4 hour to warm up, so I inspect the bird in about 2 to 2.5 hours. Take the lid off when you think it's done, so that the surface of the bird browns. Decant the juice and fat, then put it in the freezer. Use a scoop of duck fat on nearly everything (for flavour).
I usually do several bags of duck legs sous vide at the same time, then into the sink with ice, then into the freezer. It takes an hour or so to rewarm the duck leg for dinner.
Edited to add: the reason for the Romertopf clay pot is to minimize the mess which a duck makes all over one's oven. Using a Romertopf with a lid, the mess stays inside the pot. Also all that duck fat is retrievable! 🤣
