Tender Sous Vide Duck Leg with Zesty Orange Glaze
Nutritional value per serving
Calories550kcal
Carbs12gram
Fat40gram
Protein40gram
Ingredients
- Duck leg, skin-on and bone-in (preferably fresh and from a reputable source)2 piece
- Fresh orange juice (choose ripe, juicy oranges for the best flavor)100 ml
- Orange zest (from fresh oranges)1 tbsp
- Honey (for glazing)2 tbsp
- Fresh thyme sprigs2 piece
- Garlic cloves (peeled)2 piece
- Salt1.5 tsp
- Black pepper (freshly ground)1 tsp
- Olive oil1 tbsp
This recipe guides you through the process of cooking duck legs sous vide to achieve tender, juicy meat infused with a flavorful orange glaze. The sous vide method ensures precise temperature control, making it foolproof even for beginner cooks. With easy-to-follow steps, practical food safety advice, and tips for serving, you'll impress family and guests with this elegant dish. Total ingredient cost is approximately $15 USD / €14 / £12 / ₹1200. Each serving contains about 550 kcal. This recipe fits well in a moderate protein diet and has a medium cooking difficulty. Total cooking time including sous vide process is about 5 hours and 30 minutes.
Preparation instructions
Prepare the Duck Legs
1Pat the duck legs dry with paper towels to remove moisture, then season both sides generously with salt and freshly ground black pepper. This helps flavor the meat and draw out excess moisture, improving the texture.
Bag the Duck Legs
2Place the seasoned duck legs into vacuum seal bags along with the fresh thyme sprigs and peeled garlic cloves. Vacuum seal the bags ensuring there is no air left to promote even cooking and safety.
Set Up and Preheat Sous Vide
3Fill your sous vide container with water and preheat the water bath to 65°C (149°F). This temperature ensures the duck leg is perfectly cooked, tender, and safe to eat (minimum safe internal temp for duck is 74°C but sous vide at 65°C provides pasteurization over prolonged cook time).
Cook the Duck Legs Sous Vide
4Submerge the sealed bags in the preheated water bath, clip them so they're fully submerged, and cook for 4 hours. This slow cooking makes the duck tender while retaining moisture and flavor.
Prepare the Orange Glaze
5While the duck cooks, combine fresh orange juice, orange zest, and honey in a small saucepan. Simmer on medium heat until the mixture thickens to a glaze-like consistency, about 10 minutes. Stir occasionally to prevent burning.
Finish the Duck Legs
6After 4 hours, remove the duck legs from the sous vide bags and pat dry carefully. Heat olive oil in a skillet over medium-high heat. Sear the duck legs skin-side down for 2-3 minutes until the skin is crispy and golden brown, then flip and sear the other side briefly for 1 minute.
Plate and Serve
7Place duck legs on plates and brush generously with the warm orange glaze. Garnish with a sprig of thyme or orange slices if desired. Serve immediately for best taste and food safety.
Cooking Tips
1Always handle raw duck with clean utensils and surfaces to avoid cross-contamination; wash hands thoroughly after touching raw poultry.
2If you don't have a vacuum sealer, use a zip-lock freezer bag with the water displacement method to remove air.
3Ensure the water bath temperature stays steady throughout the cooking to maintain food safety and optimal texture.
4Use a thermometer to check that duck legs have reached safe pasteurization levels for your sous vide time and temperature.
5For a stronger orange flavor, add a splash of orange liqueur to the glaze while simmering.
Equipment Needed
- Sous vide immersion circulator
- Vacuum sealer and bags (or heavy-duty zip-lock bags)
- Large pot or sous vide container
- Skillet or frying pan
- Small saucepan
- Tongs
- Knife and cutting board
- Measuring spoons and cups
Shopping List
- [ ] 2 Duck legs, skin-on and bone-in (approx. $10) - Choose fresh, plump legs from the meat counter.
- [ ] Fresh oranges (for juice and zest) (approx. $2) - Look for firm oranges heavy for their size.
- [ ] Honey (approx. $3) - Use raw honey if possible for better flavor.
- [ ] Fresh thyme (approx. $1) - Pick vibrant green thyme sprigs.
- [ ] Fresh garlic (approx. $0.50) - Choose firm, unblemished garlic bulbs.
- [ ] Olive oil (approx. $1, assuming you have some at home) - Use extra virgin for best flavor.
- [ ] Salt and freshly ground black pepper (approx. $1) - Opt for fine sea salt and freshly ground peppercorns if possible.
Total Estimated Cost: $15.50
FAQ
What is the safe internal temperature for duck leg cooked sous vide?
Duck leg is safely cooked sous vide at 65°C (149°F) for 4 hours, which pasteurizes the meat and gives a tender texture. The USDA recommends cooking duck to at least 74°C (165°F) for immediate consumption, but sous vide at lower temps for longer times can also be safe.
Can I use frozen duck legs for sous vide?
Yes, you can sous vide from frozen. Just add an additional 1 hour to the cooking time to ensure the meat reaches the target temperature throughout.
How do I avoid cross-contamination while handling raw duck?
Always use separate utensils and cutting boards for raw duck and wash your hands thoroughly with soap and water after handling. Clean surfaces immediately with hot, soapy water or a disinfectant.
What if I don’t have a vacuum sealer?
Use a heavy-duty zip-lock bag and the water displacement method: slowly lower the bag with the duck into water, pushing air out before sealing the bag tightly.