For the Easiest Duck Confit at Home, Go Sous Vide

Your Recipe of the Day No Images? Click here Sous Vide Duck Confit There are few preparations better suited to sous vide cooking than confit, a technique that traditionally involves gently cooking a meat in its own rendered fat. When you use sous vide to make duck confit, there’s no need for any extra rendered fat, because the small amount that renders from the duck legs in the tightly sealed vacuum bag during cooking is more than enough. And, thanks to the precise temperature control, you can cook the legs for an insanely silky and fork-tender texture. Read More → The Kitchen Essential Instant Read Thermometer When cooked at a precise, low temperature with an immersion circulator, the duck comes out exceptionally silky and tender Shop Now   Try Some More Recipes Like This One!  Sous Vide Salmon Sous Vide Carnitas     Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe