Succulent Sous Vide Duck Leg: Quick and Easy Gourmet at Home
Nutritional value per serving
Calories650kcal
Carbs0gram
Fat50gram
Protein40gram
Ingredients
- Duck leg, skin on (preferably fresh and from a trusted source)2 pieces
- Salt (preferably kosher salt for even seasoning)1.5 tsp
- Black pepper, freshly ground1 tsp
- Garlic cloves, crushed (optional, for flavor)2 pieces
- Fresh thyme or rosemary sprigs (optional)2 sprigs
- Unsalted butter (for finishing, optional)1 tbsp
This quick and easy sous vide duck leg recipe guarantees tender, juicy, and flavorful duck every time. Using the sous vide cooking method ensures precise temperature control, eliminating the guesswork and delivering perfectly cooked duck leg that's safe to eat and irresistibly delicious. The entire process takes about 2.5 hours including preparation, making it practical for a weeknight meal or when entertaining guests. Total ingredient cost is approximately $15-18 USD (13-15 EUR, £11-14, ₹1100-1300). Each serving provides about 650 kcal, rich in protein and fat, suitable for moderate low-carb diets. This recipe is medium in difficulty but beginner-friendly and waste-free. It emphasizes essential food safety practices such as reaching the safe internal cooking temperature of 74°C (165°F) for poultry and avoiding cross-contamination.
Preparation instructions
Season the Duck Legs
1Pat the duck legs dry with paper towels. Season both sides generously with salt and freshly ground black pepper. Add crushed garlic cloves and fresh thyme or rosemary sprigs if you have them; they add wonderful subtle flavor.
Prepare the Sous Vide Water Bath
2Fill your sous vide container or a large pot with water and set your sous vide immersion circulator to 74°C (165°F). This is the safe minimum internal temperature for poultry to ensure food safety. Allow water to reach the target temperature.
Bag the Duck Legs
3Place each seasoned duck leg into an individual vacuum-seal or heavy-duty freezer-grade plastic bag. Add the garlic and herb sprigs into the bag as well for aroma. Use the water displacement method to remove air if you don’t have a vacuum sealer: slowly immerse the bag in water to push air out, then seal tightly.
Cook the Duck Legs Sous Vide
4Once the water bath has reached 74°C, submerge the sealed bags with duck legs completely in the water. Cook for 2 hours. This time frame is enough to tenderize and fully cook the meat safely while preserving juiciness.
Finish by Crisping the Skin
5Remove the duck legs from the bags and pat dry thoroughly with paper towels. This step is important to ensure crisp skin when frying. Heat a skillet over medium-high heat and add 1 tablespoon of unsalted butter or a little neutral oil. Place duck legs skin-side down and sear until the skin is golden and crisp, about 3-5 minutes. Flip and sear the other side for 1-2 minutes.
Serve and Enjoy
6Serve your tender, crispy sous vide duck legs hot with your favorite sides. Make sure internal temperature has reached 74°C (165°F); the meat should be tender and juices run clear. Always wash your hands and utensils that handled raw duck separately to prevent cross-contamination.
Cooking Tips
1If you prefer slightly pink duck meat, sous vide at 62°C (143.6°F) for 4 hours; however, make sure to note this may not reach the strict USDA internal temp. If safety is a concern, 74°C is recommended.
2You can reserve the cooking juices to make a delicious sauce by reducing it in a saucepan after cooking.
3Avoid using thin plastic bags that may puncture easily; use proper vacuum seal bags or thick freezer bags.
4Make sure to dry the duck skin thoroughly before searing to get the crispiest results.
Equipment Needed
- Sous vide immersion circulator
- Large pot or sous vide container
- Vacuum sealer or heavy-duty freezer-safe plastic bags
- Cast-iron or heavy skillet
- Tongs
- Paper towels
Grocery Shopping List
- [ ] Duck leg (skin on) – approx. $12 for 2 pieces; look for fresh, plump legs with firm skin.
- [ ] Kosher salt – approx. $1; coarse salt helps even seasoning.
- [ ] Freshly ground black pepper – approx. $1; freshly ground will enhance flavor.
- [ ] Garlic cloves – approx. $0.50; select firm bulbs without sprouting.
- [ ] Fresh thyme or rosemary – approx. $2; choose vibrant, green herbs.
- [ ] Unsalted butter – approx. $2; used for finishing crispness.
Total Approximate Cost: $15.50
FAQ
What is the safe internal temperature for cooking duck legs sous vide?
The recommended safe internal temperature for duck legs is 74°C (165°F) which ensures the meat is fully cooked and safe to eat.
Can I sous vide duck legs at a lower temperature for more tenderness?
Yes, duck legs can be cooked sous vide at lower temperatures like 62°C (143.6°F) for 4 hours to achieve a tender and slightly pink meat, but this may not meet USDA food safety guidelines.
How do I prevent rubbery skin when cooking duck sous vide?
Dry the duck skin thoroughly after sous vide cooking and before searing. High heat and dry skin during searing help achieve a crispy, non-rubbery texture.
Do I need a vacuum sealer for sous vide cooking?
Vacuum sealers are ideal but not necessary. You can use a heavy-duty freezer bag and the water displacement method to remove air.