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How to Sous Vide Duck Leg
Duck leg become tender after 3 to 6 hours of cooking at 131ºF. If you are going to confit them then 10 to 20 hours at 167ºF is great.
For tougher cuts like legs and thighs there are more options depending on if you want it shreddable or tender.
Sheddable Duck Leg
There are a few options when you want to shred duck legs. Many people recommend 167°F (75°C) for at least 8 hours and up to 24 hours. This time and temperature combination also works well for duck confit. Cooking them at 144°F (62.2°C) for 18 to 24 hours is also highly recommended for a less fall-apart texture.
Duck legs can also be lightly cured first to add flavor, which is something I do for this recipe. Just spice the duck legs, cover them with salt and sugar, then let them sit for up to 12 hours.
Tender Duck Leg
If you want the duck leg to be more tender and not shreddable I recommend dropping the temperature down to 135°F to 141°F (57.2°C to 60.6°C) and cooking it for 5 to 12 hours.
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Sous Vide Leg Times and Temperatures
131ºF for 3 to 6 Hours (55.0ºC)
140ºF for 3 to 6 Hours (60.0ºC)
167ºF for 10 to 20 Hours (75.0ºC)
Do you have experience cooking leg? Let us know your thoughts in the comments below!
This is a hearty but nutritious meal featuring rich duck, flavorful roasted vegetables and nutty farro, all topped off with a light mixture of orange juice and soy sauce. It's a meal I love to eat when the temperature starts dropping in fall, it warms me up and gets me ready to face the second half of the day.
This recipe calls for freshly toasted and ground spices which adds a lot more depth and character than using pre-ground spices. However, if you don't have the time or inclination to do this it is still excellent with prepared spices, or even a pre-mixed 5-spice Chinese powder with some extra fennel seeds added. Serve this with some roasted or stir fried vegetables in a grain bowl.
Duck and cherries are a classic pairing while the vinaigrette dressing helps cut the fattiness from the duck and adds sweetness from the cherries. I often serve this with a fresh baguette and a ricotta cheese spread to round out the full meal.
The next type of food I wanted to cover in the Exploring Sous Vide course is chicken, turkey, and other poultry. I think sous vide transforms chicken and turkey breasts more than just about any other type of meat. They turn out so much more moist and tender than their traditional counterparts, in large part because you can cook them at a lower temperature.
Duck is one of my favorite meats to eat. I love the combination of tender meat with rich, creamy fat. In this recipe I pair it with some grilled asparagus and a blackberry-port pudding made from an agar fluid gel.
What to serve your guests something a little different but exceptional for dinner? In this dish I topped sesame noodles with shredded duck legs because they can hold up to the strong flavors of the pasta. You can serve this entree either hot or cold. It's sure to be a hit!
I've only been cooking duck for a few years now as it was never something I ate growing up. My wife and her Mom love it though so I've been trying to get my technique down. One benefit is the more I experiment with it the more I enjoy it. Making sous vide duck is a good, hands off way to prepare great duck every time.
Sous Vide Leg Comments
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