Sous Vide Duck Leg

Add enough water to the sous vide container to ensure that the ingredients are fully submerged and the minimum quantity of water is reached. Complete set up by securing the circulator tower to the sous vide container.

Preheat the water in the container.Temperature: 176.0 °F Time: 2 hours

Using a microplane or fine food grater, gently remove the zest from the orange.

Remove any excess fat or connective tissue from the duck legs.

In a large dish or bowl, moderately season the duck legs with kosher salt and fresh cracked black pepper. Add olive oil or unsalted butter, orange zest, and thyme. Toss until well coated. Cover the legs with plastic wrap and place them in the refrigerator. Allow the duck legs to marinate for 3 hours.

Place the duck legs along with the remaining marinade ingredients in a vacuum seal or zip-lock bag.

Using the vacuum sealer, make sure that the duck legs are completely sealed and that any excess air has been removed from the bag.

When the target temperature is reached, carefully place the sealed duck in the water bath making sure that it is completely submerged in the water.

Cook until ready.

Once the duck legs have finished cooking, carefully remove them from the water bath. Remove the duck legs from the bag along with the fresh thyme to a paper towel-lined plate or a sheet tray. Before crisping, thoroughly dry each piece of duck with a paper towel. Using a paring knife, scrape the skin and flesh of the drumstick towards the thigh exposing the bone.

Place a sauté pan over high heat and add 1 tbsp (14g) of high-temperature cooking oil and 1 tbsp (14g) of unsalted butter. When the oil begins to lightly smoke, carefully add the duck skin side down along with the garlic and herbs to the pan. Crisp up the duck skin for approximately 1 minute and 30 seconds or until crispy and golden brown. Continuously spoon the aromatic butter over each piece of duck. This adds an extra depth of flavor and smells amazing!

Serve as desired!