Jeremiah Doughty | From Field To Plate
Many duck hunters simply breast out their ducks and geese, not because they are lazy, just because they don’t know what to do with them. This recipe may sound fancy, but it’s super easy and extremely flavorful. You can use a sous vid or your oven to slow cook the duck legs and thighs until they are fork tender and fall off the bone.
Duck confit is a cooking method that leave the meat insanely silky that just melts in your mouth. So, get in the kitchen and try something new.
Prep: 10 mins
Cook: 12-24 hours
Active cooking: 15 minutes
- 4-6 duck legs and things
- Salt & Pepper
- 4 garlic cloves, minced
- 3 sprigs thyme
- 3 tbsp butter (if ducks are not fatty)
- 1-pound fries (Fresh or frozen)
- 4 cloves garlic, minced
- 2 tbsp parsley, chopped
- ½ tsp sea salt
- ½ tsp cracked pepper
- ½ tsp paprika
- 1 cup BBQ sauce
- ¼ white onion, diced
1. In a vacuum seal or sous vid bag, add garlic and thyme, season duck legs and thighs with salt and pepper and place into bag as well. If your ducks lack fat, add butter. Vacuum seal or close tight. If using a Ziploc bag, use the water displacement technique. This is where you slowly lower the bag into the water, and it pushes all the air out as it goes around the food. Then zipper lock the bag shut
2. In a preheated water bath of 155 degrees, lower your baggy into the water and slow cook your duck for 12-24 hours, topping off water if it begins to evaporate. If the bag floats, you can weigh it down with a wet kitchen towel on top of the bag. This can be done with a sous vid or fill a heavy bottom pot on a low simmer. Just keep water at 155 degrees.
3. After cooking, remove duck from water bath and transfer to refrigerator to chill. The duck can be kept in that bag for 1 week or frozen for 6 months.
4. When ready to make fries, cook fries according to bag or fry fresh until crispy.
5. While fries are cooking, mix together garlic, parsley, salt, pepper and paprika
6. As soon as fries come out of cooking oil or duck fat, toss with garlic mixture.
7. Plate fries and top with duck confit and drizzled BBQ sauce.
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