Perfectly cooked sous vide duck leg with crispy golden skin on a plate

Tender Sous Vide Duck Leg with Crispy Skin

Name: Tender Sous Vide Duck Leg with Crispy Skin
Prep time: 15 min
Cook time: 8 h 10 min
Total time: 8 h 25 min
Yield: 2
Cuisine: French
Ingredients: 2 piece Duck leg, skin-on; 1.5 tsp Kosher salt; 1 tsp Freshly ground black pepper; 2 piece Garlic cloves, smashed (optional); 2 piece Fresh thyme or rosemary sprigs (optional); 1 tbsp Olive oil or duck fat (for searing)

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easy

8 hour 10 min

Nutritional value per serving

Calories550kcal

Carbs2gram

Fat38gram

Protein40gram

Ingredients

Quantity

Duck leg, skin-on2 piece
Kosher salt1.5 tsp
Freshly ground black pepper1 tsp
Garlic cloves, smashed (optional)2 piece
Fresh thyme or rosemary sprigs (optional)2 piece
Olive oil or duck fat (for searing)1 tbsp

This sous vide duck leg recipe delivers tender, juicy, and flavorful meat every time. Cooking the duck leg sous vide ensures it remains perfectly moist and tender while retaining rich flavor. Finishing with a crisp skin in a hot pan provides a delightful texture contrast. With an easy-to-follow process suitable for beginners, this recipe includes important food safety tips such as cooking to a safe internal temperature of 74°C (165°F) for duck. Total ingredient cost is approximately $12 USD / 11€ / £9.50 / ₹950. The dish contains about 550 kcal per serving, and it's suitable for a moderate protein diet. Preparation and cooking time total around 3 hours and 30 minutes, but active hands-on time is minimal. This recipe is easy in difficulty and perfect for home cooks seeking a restaurant-quality duck dish.

Preparation instructions

Season the duck legs

1Pat the duck legs dry with paper towels. Season them generously with kosher salt and freshly ground black pepper on all sides. You can add smashed garlic and thyme or rosemary sprigs to the vacuum bag for extra aroma.

Vacuum seal the duck legs

2Place the seasoned duck legs into a vacuum seal bag in a single layer. Add the garlic cloves and thyme if using. Vacuum seal the bag tightly to remove all air. If you don't have a vacuum sealer, you can use a heavy-duty zip-top bag and use the water displacement method to remove air.

Set the sous vide cooker and cook

3Preheat your sous vide water bath to 74°C (165°F) for fully cooked duck leg that is tender and safe to eat. Submerge the vacuum-sealed duck legs in the water bath, ensuring they are fully submerged and not touching the cooker. Cook for 8 to 10 hours; 8 hours will give you tender meat, 10 hours even more tender but still intact.

Remove and rest the duck legs

4Once cooking is done, carefully remove the bag from the water bath. Take the duck legs out of the bag and pat them very dry with paper towels — this is crucial for crisp skin. Discard the garlic and herbs.

Sear the duck legs for crispy skin

5Heat a skillet over medium-high heat and add 1 tablespoon olive oil or duck fat. Place the duck legs skin-side down in the hot skillet. Sear for about 3-5 minutes until the skin is golden brown and crispy. Flip and sear the other side for 1-2 minutes just to warm the meat.

Serve and enjoy

6Transfer the duck legs to a plate and let them rest for a few minutes before serving. This resting step ensures juices redistribute inside the meat, keeping it moist.

Cooking Tips

1Always pat the duck legs dry after sous vide to get crispy skin during searing.

2Cook duck legs to an internal temperature of 74°C (165°F) to ensure they are safe to eat according to USDA guidelines.

3If you don't have a vacuum sealer, use heavy-duty zip-top bags and the water displacement method to remove air before sealing.

4Duck leg can be served with a simple sauce made from pan drippings and red wine or a fruit compote to complement the rich flavor.

5Store cooked duck legs in the refrigerator if not eating immediately and reheat gently to avoid drying them out.

Equipment

Sous vide precision cooker
Vacuum sealer and vacuum bags (or heavy-duty zip-top bags)
Large pot or container for water bath
Skillet or frying pan for searing
Tongs
Paper towels
Meat thermometer (optional but recommended)

Shopping List

[ ] Duck legs (2 pieces) – $8 (choose legs with skin on, fresh or thawed frozen duck legs)
[ ] Kosher salt – $1 (use a coarse salt for seasoning; essential for flavor and crisping skin)
[ ] Freshly ground black pepper – $1 (freshly grind for best flavor)
[ ] Garlic cloves (optional) – $0.50 (choose firm bulbs without mold)
[ ] Fresh thyme or rosemary (optional) – $1 (buy fresh sprigs for aroma)
[ ] Olive oil or duck fat (for searing) – $1.50 (extra virgin olive oil or rendered duck fat)

Total approximate cost: $12

FAQ

Why sous vide duck leg instead of traditional cooking?

Sous vide cooking allows precise temperature control to cook the duck leg evenly and retain moisture, resulting in tender meat without the risk of overcooking.

Is it safe to eat duck cooked sous vide at lower temperatures?

Duck legs should be cooked to a minimum internal temperature of 74°C (165°F) to ensure safety. Cooking sous vide at this temperature for 8+ hours is safe and effective.