Served with Butter-Fried Pointed Cabbage and Cold Bearnaise Dressing
Recipe for confit duck leg sous vide
Confit Duck Leg/Confit de Canard tastes amazing, but a lot of duck fat/oil is required to make the dish.
By using the sous vide technique, you can use the leg’s own fat to cook the legs in, and we guarantee that they will be juicy and delicious every time.
We have, among other things, a newer recipe for sous vide confit duck legs here.
Servings: Portions
Confit Duck Leg Sous Vide
Served with Butter-Fried Pointed Cabbage and Cold Bearnaise Dressing
Ingredients
Confiterede Andelår (Confit de Canard)
- 2 pcs. Duck Leg
- 28 gram Duck Fat Can be omitted
- 20 gram Coarse salt
- 2 cloves Garlic
- Spices Thyme (preferably fresh), black pepper, and bay leaves
Butter-Fried Spidskål
- 0.5 pcs. Pointed Cabbage
- 14 gram Oil
- 10 gram Butter
- 15 gram Lemon Juice
- 30 gram White Wine
- 100 gram stock We used the juice from the vacuum bag after sous vide cooking the duck legs
Cold Bearnaise Dressing
- 200 gram Sour Cream
- 15 gram Bearnaise essence
- 2 gram Tarragon Chopped and preferably fresh (dried can also be used)
- 4 gram Sugar
- 5 gram Lemon Juice
- Spices Salt, white pepper, and cayenne pepper to taste
Instructions
Confit Duck Legs (Confit de Canard)
- Rub the duck legs with coarse salt
- Add thyme, garlic cloves (sliced thinly), freshly ground black pepper, and bay leaves torn into smaller pieces. If the thyme is fresh, make sure to either blanch it briefly or rinse/wash it thoroughly beforehand.
- Place them in a container for 24 hours, then take them out and rinse them in cold water. Afterwards, dry them with a kitchen towel.
- Vacuum pack the legs and add 1 tbsp. of duck fat per leg (this is not necessary, there is enough fat for them to "fry" in their own fat, but it adds extra flavor).
- Cook them for 12 hours at 75 degrees Celsius (167 degrees Fahrenheit) in sous vide/water bath.
- Afterwards, dry them and fry them in the duck fat on a hot pan to get a crust/crispy skin.
Butter-Fried Pointed Cabbage
- Start by cutting the cabbage lengthwise into 2 pieces and remove the outer leaves.
- Heat the oil in a frying pan and fry the cabbage on both inner sides over high heat.
- Season the cabbage with salt and pepper, add the butter, and cover the pan with a kitchen towel. Moisten the kitchen towel with water along all edges so it seals tightly. This makes the cabbage fry/steam in the butter.
- After about 20 minutes, remove the kitchen towel and add the lemon juice, white wine, and stock. Let it simmer for 5 more minutes, and the cabbage is ready to serve. Optionally, divide the cabbage into 2 more pieces and serve immediately.
Cold Bearnaise Dressing
- Mix crème fraîche, bearnaise essence, tarragon, sugar, and lemon juice in a bowl and season with salt, pepper, and cayenne pepper to taste.
- Let it sit in the refrigerator for half an hour before serving, and take it out of the refrigerator 10 minutes before serving.
