For
4
pers.
Sous-Vide Duck Confit, Oven-Crisped Finish
A modernist take on duck confit where 74°C sous-vide precision transforms connective tissues into a melting, buttery texture. The finish is achieved under the oven grill for lacquered, crackling skin without drying out the meat.
Prep : 30 min
Total time :
17 h 30 min
Required Equipment
Gastronomic Protocol
Click to cross outMake ahead (Mise en place)
1
Step 1
Perform a dry brine by massaging the legs with coarse salt, crushed garlic, bruised rosemary, and lemon zest. Osmosis will firm the flesh and infuse Mediterranean aromas into the core of the fibers. Let rest for 12 hours in the fridge under plastic wrap.
2
Step 2
Carefully rinse the legs under cold water to remove excess salt, then dry them rigorously with paper towels. Residual moisture would harm the quality of the sous-vide cooking.
3
Step 3
Place the legs in a vacuum bag with the duck fat and the last sprigs of rosemary. Seal at 99% vacuum. Submerge in a bath regulated at 74°C for 16 hours. This prolonged heat treatment ensures the denaturation of collagen into gelatin, offering incomparable melt-in-the-mouth texture.
4
Step 4
After cooking, immediately cool the bags in ice water. This 'thermal shock' step stabilizes the preparation and allows for optimal storage in the refrigerator until finishing.
Just before serving
1
Step 1
Preheat your oven to Grill mode (maximum heat, around 250°C-275°C). Remove the legs from the bag, scrape off the gelled fat, and place them on a rack over a baking sheet, skin-side up.
2
Step 2
Slide into the middle of the oven and watch carefully for 5 to 8 minutes. The radiant heat from the grill will 'puff' the skin and make it ultra-crispy. As soon as the coloring is amber and the skin blisters, remove them immediately.
Step 3
Plate on preheated dishes. Finish with a pinch of fleur de sel and a turn of the pepper mill. The contrast between the scorching skin and the melting flesh is the secret to this success.
Nutritional Values
per pers.680
Kcal
38g
Prot.
1g
Carbs
58g
Fat
Chef's Tip
For incomparably fine skin, make sure to pat the legs dry after removing them from the bag. Moisture is the enemy of the Maillard reaction; perfectly dry skin will allow for quick and even caramelization under the grill.
Wine Pairing
A structured red wine with supple tannins will be ideal. A Fitou or Corbières, with their aromas of thyme and rosemary, will perfectly highlight the Mediterranean aromatic profile of this recipe.
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