Sous Vide Duck Legs -

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Sous Vide Duck Legs

This cooking method uses a temperature-controlled water bath, which produces perfectly cooked Sous Vide Duck Legs every time!

Prep Time10

Cook Time8

Course: Holiday Recipes, Main Course, Sous Vide

Keyword: anova duck legs, how to sous vide duck legs, sous vide duck legs

Servings:

Calories: 378kcal

Author: Valerie Skinner

Equipment

Ingredients

4 Duck Legs
2 tsp Salt
1 tsp Black Pepper
1 tsp Garlic Powder

Instructions

Add water to a large pot or sous vide container that is large enough to fully submerge the duck legs without spilling over. Set the immersion circulator to your desired temperature (see chart below).
Pat the duck legs dry with a paper towel. Season the turkey legs with your desired dried seasonings.
Place the seasoned duck legs in a vacuum-sealed bag making sure to get as much air out as possible before sealing. You can also use the water displacement method (see below).
Submerge the vacuum-sealed bag of duck legs in the sous vide water bath. Clip the bag to the side of the pot or container making sure it doesn't touch the bottom or sides. Cook for the desired amount of time.
When the duck legs are done cooking, remove them from the water bath and place them on a plate or cutting board. Allow them to rest for a few minutes before patting dry with a paper towel and using your favorite finishing method.

Notes

⏲️Best Time and Temperature To Sous Vide Duck Legs

The best time and temperature to sous vide duck legs will depend on how you like the texture of your meat. If you use a finishing method, you'll want to cook at 165F. You can sous vide duck legs anywhere from 6 hours to 24 hours. You may need more cooking time if cooking the duck legs and thighs together. Use a kitchen thermometer to ensure your preferred temperature.

Medium - 150F for 8 hours (meat is moist and juicy and slightly pink)
Medium Well - 165F for 8 hours (moist and tender meat that's perfect for finishing)
Well Done - 170F for 8 hours (similar to the texture of roasted chicken or turkey)

🔥Finishing

There are 3 ways to finish your duck legs after it has been cooked sous vide to get crispy skin. Remember that duck legs can be extremely delicate after cooking with all of its moisture so handle your duck carefully to prevent it from breaking.

Broiling - Place duck legs on a greased baking sheet and broil for about three minutes per side or until crisp and slightly charred.
Air Fryer - Place duck legs in the air fryer and cook at 400F for about five minutes or until crisp.
Cast Iron Skillet - Place duck legs in a heavy-bottomed skillet with a bit of oil over medium-high heat. Cook for about two minutes per side or until crisp and slightly charred.

Nutrition