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Turkey, Duck or Goose Leg Confit Sous Vide


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  • Ingredients:
  • Duck, Goose or Turkey Legs
  • Rendered Duck or Goose Fat (or Lard)
  • Salt and Pepper



Step 1


Place legs in a 5 to 10% brine (50 to 100 grams salt per 1 liter) for three to six hours: I chose a 5% solution for three hours.

The brine may be flavored with sprigs of thyme, bay leaves, garlic, and orange/ lemon slices: I chose thyme and garlic

After brining, rinse legs and pat dry with paper towels: I use tea towels and really washed and dried well

Season with Kosher salt and coarse ground pepper

Individually vacuum seal the legs with 2to 4 tablespoons of rendered fat: I used 3 tablespoons

Place the vacuum sealed legs in a 176°F (80°C) water bath for 8 to 12 hours: as I was going to the Market Saturday morning, they were out in 10 hours

After cooking, the legs must be rapidly cooled in ice water (see table below) and can be then frozen or refrigerated at below 39° indefinitely

To serve, reheat and sear until skin is crispy or just discard skin and serve meat torn into pieces

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