Duck Confit

69°C (156.2° F)
Temperature
Sous vide time
1 Person
Serves
Medium
Difficulty

Ingredients

  • 1 duck thigh
  • 1 cup duck fat
  • 2 sprigs thyme
  • 1 bay leaf
  • 1 tsp sea salt
  • Coarsely ground black pepper

Comments

TG
Travis Grandon
Any temperature recommendations?
almost 4 years ago
GH
Gina Hutchings
What do we set the dial to?
over 3 years ago
GH
Gina Hutchings
Sorry I'm new to the app see its on the front page of the recipe!
over 3 years ago
cavi3918
Which is it. sous vide one hour or six? Is the other 5 hours getting water to temp?
about 3 years ago

Directions

  1. Set Nomiku water bath to 69ºC (156.2ªF)
  2. Seal all ingredients using the water displacement method and sous vide for six (6) hours.
  3. After the six hours, remove from water bath and pat dry.
  4. In a cast iron, sear skin to get a nice crust.

Comments

TG
Travis Grandon
Any temperature recommendations?
almost 4 years ago
GH
Gina Hutchings
What do we set the dial to?
over 3 years ago
GH
Gina Hutchings
Sorry I'm new to the app see its on the front page of the recipe!
over 3 years ago
cavi3918
Which is it. sous vide one hour or six? Is the other 5 hours getting water to temp?
about 3 years ago