Sous Vide Duck Confit | Serious Eats
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- Опубликовано: 5 сен 2024
- Want to make restaurant-quality duck confit at home? Feel like impressing your friends with something fancy made from scratch? Recently got your hands on an immersion circulator (or sous vide machine, whatever you want to call it) and need some projects to practice? Daniel Gritzer's got a recipe for you! It's easy sous vide duck confit, and it's truly exceptional. Imagine: duck confit that you can make right now, with nothing more than duck legs and seasoning. Duck confit that's silkier and more tender than any you've ever tasted.
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Having had a sous vide tool for three years, I can assure anyone that this recipe/ technique alone is worth the investment.
We buy reduced-price duck legs when on offer, season them, vac and then freeze them. Then we can cook as per the recipe straight from frozen. I add more duck fat because the legs in Britain aren’t very fatty, but over all, I don’t change the recipe.
It’s a game changer.
Do you also do 155 degF for 36 hours?
misoup1 Anywhere between 24 and 36 is fine for me.
My legs aren’t as big as those in this video, so 24 is okay, but I typically get 30 hours.
Is it safe to leave it alone while we sleep, at work, basically when we're not around the house for a long period of time? I'm sorry I'm way behind this method, and just came out of my cave recently
It's no more dangerous than having other electrical appliances like a fridge on while you're gone. Sous vide machines use electric heating elements, not combustible gases. It also doesn't reach extremely high temperatures where things start to smoke or catch fire spontaneously.
Luandy Elam Yo. As mentioned above, there are plenty of other things in your home to be worried about. If you’ve any other electrical kitchen appliances introduced in the last 50 years in your house, on a very minor level you are already taking some sort of risk.
Speaking without a facetious tone for a second, a sous vide tool only heats when the water drops below temperature. I’m not an engineer, but with that in mind, I’d say that this tool is not like leaving a kettle on solidly for two days.
Only used about 6 times so far but food turning out great. ruclips.net/user/postUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 Nice tender roasts. You do want to get a lid to go over your stock pot to keep water from evaporating. I've used it for 6-48 hours with lots of luck. A lot is trial and error to figure out since thickness and cut help determine the best time. 135 always gives a perfect med (pink all the way through). I cooked frozen solid 3 1/2" roast for 48 hours ... it was so tender its almost falling apart. Nice to put it in and just forget about it, with silicone lid I didn't have to add water at all during 48 hours.
Thank you Paul Rudd for this recipe. Made it once, making it again. Came out amazing.
I'm certain that restaurants use this method because it's just as good
@@foxfire1112 yeah it really is. Just prep the day before, toss the duck in the sous vide, and boom. Also, I find 24-26 hours works well and I use the broiler instead of a hot oven, just don’t put the duck too close to the flame.
I found this recipe last Christmas and I have to say it's perfect as a foundation for duck. You have so many options with duck meat this tender. There's a reason everyone destroys it immediately.
Confit du canard is one of the most fantastic dishes in the world. I no longer do turkey for myself at Xmas. I instead buy confit. Thankfully Lidl or Aldi, I forget which one, have amazing confit ready to go.
I put a butter knife at the bottom of the bag to weigh it down and inhibit movement.
Mine took 12 hours and the duck was amazingly soft and tender. Thanks
how long did you sour vide? :)
Agreed
*takes a bite of sous vide duck*
*laughs maniacally*
Made this with puréed parsnip and Brussel sprouts for Christmas. May favorite dish now.
You cracked me up with the floppy cutting board piece. 🤣 I also really liked your video. 😁
that's it - i'm making this within the next couple of days. THANK YOU!
Best part is the tasting!!!
😋 Oh my goodness! Next time we have ducks on hand...! 😎
One thing to note for beginners.. please cover the lid when sou vide for 36 hrs, cos water evaporates, the whole idea of tis technique is to cook at a consistent temperature over a long amt of time.
Looks delicious! But I freaked when he put that hot tray on the countertop like that - Gah!
Likely quartzite
Making this for Sunda-wait...doubling this recipe for Sunday.
This is wonderful ! I might have an observation about meat side of the legs. In the oven, I am afraid that they a bit too much dry. Some solutions exist avoiding this dryness.
I'm salivating so much man.
Question, thinking if it would be an idea to add some duck fat that one could have at hand in the bags? Not so much fat that normal method would work, but if I have a little in my kitchen
I read your article online. Glad you made a video as well.
a wet towel or paper towel under the cutting board will stabilize it as well
How long do you bake them at 450 degrees?
Tenderize the tenderest to tender tender yum yum
Fantastic recipe! As you technically mention, the first vacuum step is to cook che duck at 360 or 180 celsius, but for how long? thanks for the suggestion.
How long in the oven. How long will it keep in fridge vacuum sealed? Thanks
How long it took to crisp it up in the oven?
From my testing iv'e found that letting the legs rest in the fridge for AT LEAST 12 hours before finishing will yield a result that is at least twice as good. (
rest after or before sous vide?
@@dloh007 well he said "before finishing" so i guess its after sous vide...
Approx. how long do you need to finish in the 450 oven? I have never cooked or had duck before and I don't want to wreck it my first time. Or is there where Chef John from foodwishes.com (you all read that back in his voice didn't you lol) would say, and that's just you cooking?
Hi your sous vide bags seems to be very high quality, would you mind sharing where do you get it and what brand is this?
I love my Sous Vide.
I'd say this is an alternative roast duck recipe... Does it come out as well as the traditional confit? 🤔 ... wouldn't curing before sous vide make a difference in cooking time? 24 hours then an 8 hour cook?
I thought the same. Curing the legs is an important part of duck confit, not doing that means this is literally a different dish, albeit still good looking dish.
No wonder Daniel is my favorite cook at SE.. He is cool and fun.. difficult cooking techniques seems easy with him
Hi , i am going to try this, but the duck legs , i get are 240 gram . Will it still be 36 hours . Thanks 👍great video
Sounds great. I do not want to buy another bit of kitchen kit which I wont use very often so I am going to see what the warm and low temperatures on my slow cooker heat water up to.
Filled my 5.5 L slow cooker (use it regularly) with boiling water, turned it onto the warm setting. The temperature dropped to 70 degrees C (158 F) after 1 hr and 3 hrs later still there. So could use the slow cooker. I would suggest that if you went this way you should do your own temperature measuring. My slow cook instruction guide states that the warm setting should not be used to cook food.
A sous vide is so useful for everyday use. Slow cooker recipes, you name it.
will be trying out for my channel and restaurants just made a Tandoori duck leg
What oven setting? Hot air??
Why no black pepper?
I didn’t expect that intro line
Bravo! Thanks for sharing.
Thanks you solved my grease problem 👌
Fat not grease
Can you use turkey legs for the same temp and time?
STOP THE MADNESS AND USE CELSIUS
STOP THE MADNESS AND USE GOOGLE YOU CLOWN
@@karstencollins6966 STOP THE MADNESS AND BE LIKE THE REST OF THE WORLD AMERICANS
Stop the ignorance and learn new stuff.
Farenheit sucks
NO
Am jealous!!
Please tell me the time it has to bake in the oven. You mention the oven-temperature (450 F), but I don't hear you say for how long. Thanks!
temp them with a thermo and im guessing it should be up to 165, same as chicken. safety first!!!
Oh yeah, my next sous vide meat! Nice video that had me salivating.
a massage with duck fat is great. highly recommend.
Hey guys, I hope someboday can help me (fast) want to do this recipe for tomorrow night. I dont have 36 hours left. What temperature should I use if I let it sous vide for 24 hours?
What kind of vacuum sealer machine are you using?
A strip of bacon per chicken leg instead of duck legs? At least as a test.
Why not get a better container for your sous vide heater? That light clear plastic thing leaks heat and steam like crazy. I got a cheap cooler and cut a hole in the lid to support the heater.
Can you do this same process with a whole duck?
I don't see why you couldn't, as long as you break down the duck first so the various pieces are roughly the same size.
No Duck available, used goose instead. PERFECT!!!
Oh my drool drool 🤤
Hey Eats staff, why not a presentation on using oven / roasting bags? I use them all the time yet they never seem to reach high profile food prep channels.
Sous vide is def the way to go, learnt that a few years back, i can just imagine how succulent those legs were.
They fail at high temperatures.
Wii some water evaporate if you have the heat on for 8 hours?
W W yes, you can use a lid or another insulator in order to keep the water from going too low
Plastic wrap works fine as well.
use ping pong balls
Plastic wrap.
Idk if i have the thyme to add some time
Time in the oven?
How long & how hot at the oven chef?
Daniel, I have heard many mixed reports about the potential for botulism with sous vide using raw garlic for long periods of time at low temperatures. You used garlic at a low temperature for 36 hours. Can you provide an opinion on the risks of garlic-related botulism in this recipe? I've struggled to find definitive information on the topic of sous vide / garlic / botulism. The confit duck looks amazing, can't wait to try it!
Botulism is covered in the article here! www.seriouseats.com/2017/12/how-to-make-sous-vide-duck-confit.html
Good question! The short version is that because the cooking temp is 155F, it's above the danger zone for botulism during the 36 hour cooking phase; as long as you chill the duck down as soon as the cooking is done, and keep it refrigerated for no more than 1 week, there's almost no risk of botulism. A cooking temp below 140F and/or a longer storage time in the vacuum bag and/or improper handling (holding the duck at room temp before or after cooking for too long) would be a different story.
@@dgritzer thanks Daniel!! Big help!
That is why curing the duck may be a good idea
@@seriouseats I just came across this channel and i´m definitely going to try this, i think after 4 years youre not going to reply but here it goes, if i use dehydrated garlic, there´s also a botulism risk?
Will you tell us the make of your compact vacuum sealer, the sous-vide tool and whether it comes with the plastic container?
W W The sealer machine you can get it Costco as for the sous vide machine ANOVA is a better machine. As for the container you have to purchase it separately along with the sous vide bags if you want to use sous vide bags of which I recommend
Vacuum sealer is from Aliso.com, and the sous vide is a Joule. Much more compact than Anova and more reliable too. Ive had two Anovas die on me before I got a Joule
I can't believe he would use a warped cutting board and not putting a towel down to stabilize it.
will it work the same with a whole duck?
How long should I put these in the oven for?
Hey got any grapes?
gingercooksnyc How long to leave on the oven for ? And should the internal temp should be 170 degrees ?
Did he and the vac pack machine need a moment? LOL
I salt mine for 12-24 hours - rinse salt off, reseal with aromatics, then sous vide for 12 hrs at 75°C. 36 hours seems excessive.
his documented test and result seems interesting. Have you tried 36 hours one and compared it to 12 hours? I would love to hear your opinion on it as well I'm going to try both one as you commented and one on video as well when I get a chance!
If you wanted to freeze the legs in the bags, would you cook it first or put it in the freezer raw?
Store it for up to a year in the fridge. Dont freeze it.
@@jocaingles8464 Huh? You'll kill someone.
Can I do this with duck legs in bulk and freeze them in sous vide bags? And when I want some just dump it into a sous vide bath without thawing?
Absolutely. You would just add a little bit of time to account for the thawing of the legs, but since they will stay 36 hours in the sous vide bath, there will probably be no difference
Oh man I want to try this so badddd but I don’t own a sous vide ):
Just use your bathtub and a rubiks cube
Do you own a cooler? Or a styrofoam box? You can still cook sous vide, but you'll have to pay attention to the water temp once in a while.
@@jko8888 You can do that for short cooks, but you really don't want to be messing about with poultry for 36 hours using a cooler and topping it up, botulism is a very real risk.
@@gram40 Agreed.
What brand of vacuum sealed bag is that?
Lancers262 ya I second that question
It's an Oliso bag, for the Oliso Vacuum sealer.
Question: Could you cook a whole Pheasant like this? Exactly the same method and timings? I was planning to, but don't want to ruin 3 Pheasants! Please let me know if you see this!
Are they fatty birds? If not, i recommend adding fat
@@sirleto1974 Pheasants are normally very lean birds - so some fat should definitely be added to make a confit with them.
But doing them whole would not make sense; the legs are really the best suited for a confit method, but that could be delicious served alongside juicy, pan-seared pheasant breasts!
I need to find some pheasants ASAP, because now I want this!
Don’t forget folks. You can confit turkey, goose, chicken in the same way. Tired of the same old turkey thighs / leg for thanksgiving? Confit them.
I think I did something wrong because my duck was dry and flavorless... I did the short versión 76,6⁰C and 8 hours
Once you have cooked fries in duck fat you will never eat fries cooked in any other oil ever again. Duck fat is also good poured in a roasting pan with various cut up vegetables and roasted in the oven.
That’s a wobbly ass cutting board! Where do I get one?! Love it!
Wait, what was that hypothetical again?
Lol you made this take longer than the old way lol.
Could you make rillettes from this duck?
Maybe. I just tried duck breasts in a Sous vide. Different I know but I was dreaming of red meat, which I got, but both my wife and I commented that it did not taste like duck. Yes I crisped the skin but it may as well been chicken.
I am looking for insight and advice. Thanks.
same here, just tried this recipe with the Gressingham duck legs. I think
1. Needs fat to be added to the bag
2. Needs some curing time
3. higher temp lower cook time
Can you use this same method with chicken?
Yeah. Only have to cook it for an hour though.
Yes you can confit chicken legs. Also turkey legs.
For chicken legs, try about 160F for 6 to 10 hours. Higher temps give it a dry texture. If you use lower temps, it takes longer to get to the same tenderness (e.g, 149F for 12-14H).
I did sous vide turkey thigh confit this past Thanksgiving (as per a recipe from Cook's magazine), and they were amazing. 16 hours at 155. It seems kind of odd that duck legs, being smaller, would take 36.
if only you would have said "loosie ducky"
Hey Serious Eats, it's 2019. Videos about cooking don't need obnoxious background music anymore. Take a look at Bon Appétit's videos for reference.
I like that SE is taking the video format a bit more seriously but yall have a lot of catching up to do.
Also get this man a friggin cutting board.
Genius
You really have to salt them.
Stop the madness and use Celsius
Calm down dad
@@NipponStiqqyPaint No he's right
I would normally agree with this, as I am from a country that uses the metric system. But for Cooking temperatures, Fahrenheit is king. Take for example medium rare, that’s about 130°F, medium is between 135-140°F, well done is 160°F. Now compare that to 54°C, 57-60 °C and 71°C. Much easier to remember the temperatures in Fahrenheit for this purpose.
Joe Ees metric countries like Russia, Israel and soon China are quite capable of getting a man on the moon and back. It is amazing that NASA is still not 100% metric making calculations much more difficult. Maybe the Yanks miss being ruled by Britain so they cling to the British system?
Freddy T literally put a man. On. The. Moon.
How long would the duck last in the fridge after sous vide?
if it was submerged in fat, for a long long time. if it's not, it'll probably be good the same amount of time, or a tiny bit longer (because of all the salt) than normally cooked duck meat. i would say 5 days, maybe. or you could keep it sealed in the bag with the fat and i think it would be fine for a long time. sometimes i buy duck confit sealed like that and it's good for months on end. otherwise i'm sure you could freeze it.
Read Douglas Baldwin. Depends on ice bath and fridge temp.
Looks great!
An observation though; after working so long to obtain this wonderful "confit de canard" why not taking the extra time to prepare a "frisée salad" with a nice vinegrette and some sauteed potatoes?
Paul Rudd. That's who he reminds me of.
Oh lord
That's a good looking piece of duck. Out of curiosity , will the 8 or 36 hours of sous vide put a huge dent in the electrical bill?
depends on your sous-vide-"machine". mine uses up about 1 eurocent per hour. which is next to nothing. so 38 cents total.
@@Tatjanak1989 thanks for the helpful information. Good to know that it won't break e bank.
How can someone get duck fat from 1 whole duck? I dont know how some people manage to confit using duck fat
You save duck fat over time.. or just buy some to jump start your stock
If you get a whole duck and cut it up into pieces, you can get a decent amount of fat just by roasting the carcasses and extra bits of skin (plus I can never resist the resulting duck cracklings!). Also, BJ's (here, at least) sells a rather crappy brand of duck which renders a ridiculous amount of fat. Bought one once, and was really disappointed with the amount of actual meat in it, but I did get almost 3 cups of duck fat out of it between cooking the legs, breast, and carcass individually for different purposes.
36 hours for 2 small duck legs. Makes no sense to me. I sous vide a 3 kg rolled pork for 12 hours. Which was perfect. ( then smoked it) So I don’t see the benefit or necessity to cook these for such a long time.
Or.... rather than crisp it in the oven, use it as is to make rilletes.
For this recipe is it worth spending 4x more for a duck leg instead of a chicken leg? If I have rendered duck fat in my freezer, should I add any to the bag? Thank you, I remember reading this article when it came out. I was very intrigued but turned off by the long cook. But now I think I might be willing to buy a bag of ping-pong balls for a recipe like this. I might cook in a mason jar to avoid cooking in 2-4 Ziploc freezer bags at relatively high sous vide temperatures for a day and a half. Because of leaching safety concerns and because my Ziploc freezer bags aren't perfectly watertight and I'd have to use several for such a long cook. Using a jar would necessitated adding extra melted duck fat anyway just to fill in airspace, but I wouldn't mind since I think when the confit is done I'll remove the fat and make some potatoes with it as a side dish while keeping the confit warm until the meal is ready to serve. Duck fat is arguably the best fat for cooking potatoes.
Duck, I think, is more delicious, but chicken can also make a beautiful confit and it's certainly cheaper.
Would this be any less safe than the traditional way? How long have any of you people stored these packages? What about fridgelessly? What climate/temperature ranges? How consistently do you do it? Ever gotten sick?
While I don't totally disregard modern science there's plenty of information available from it...so I'm not interested in hysteria from food hygiene courses etc, just real world experience; and preferably a lot of it!
It's recommended to cook foods above 65 degrees c if you want to get rid of salmonella. In this case, at that high temps (115 deg C) you are inhibiting salmonella growth - which is good.
I've done sous vide for sometime and it's great - never got sick even with chicken.
1:37 too much salt . . . or is it face powder ))
It's truly an amazing meat. Just a tip for those who are intimidated by the fat (it's not that fatty actually): there is a way to eat duck confit that my family likes a lot: you do exactly as shown in the video but, once roasted in the oven you remove the thighs from the tray and let them cool down then refrigerate. Eat cold with burning hot fries/roasted potatoes (don't eat the skin: it's delicious when hot but not when cold).
Great video, what temp/time would you suggest for duck breast to get so tender and juicy? thanks
Wait for a FUN WITH DUCK FAT series soon!!!
i know it is kinda randomly asking but does anyone know of a good website to stream new movies online ?
@Kayden Maximiliano flixportal xD
@Mekhi Wesson Thank you, I signed up and it seems like they got a lot of movies there :) Appreciate it!
@Kayden Maximiliano glad I could help :)
Aren't you supposed to cure with salt for a few days?
It looks fantastic but I don't think I'm willing to cook anything for 36 hrs +.