Main ingredients 🥩
Duck leg meatWhole baconOlive oilGarlicButton mushroomsCherry tomatoesScallionsThymeBay leafButter
Striker Chef's Duck Leg Confit
A French-style premium chicken dish that uses sous vide to drastically reduce oil usage, showcasing the ultimate in crispy exterior and moist interior.
🙋 Recommended for
- ⭐ Those who want to taste restaurant-quality premium chicken dishes using a sous vide machine.
- ⭐ Those who want to complete a premium confit cleanly and smartly without wasting oil.
Ingredients needed 🛒2 servings
- Duck leg meat 4 pieces
- Whole bacon, appropriate amount
- Olive oil, enough to cover lightly
- Garlic, small amount
- Button mushrooms, small amount
- Cherry tomatoes, small amount
- Scallions, appropriate amount
- Thyme, a little
- Bay leaf 1 sheet
- Butter 1 tablespoon
- Salt, a little
- Pepper, a little
Recipe 🍳
- Slowly cook the cut whole bacon in a pan over low heat to render the fat. Then, add olive oil and garlic, and gently sauté until the garlic is golden brown to create an infused oil. [00:00:42]
- Once the garlic is cooked, add the trimmed button mushrooms and cherry tomatoes (pierced with a needle) and sauté lightly. Strain through a sieve to extract only the fragrant oil. [00:02:44]
- Score the thick parts of the duck leg meat. Season both sides with salt, and sprinkle pepper only on the flesh side for seasoning. [00:03:40]
- Spread the seasoned duck leg meat in a vacuum seal bag. Add the extracted infused oil, thyme, and bay leaf, then vacuum seal completely. [00:04:20]
- Set the sous vide machine to 63 degrees Celsius. Place the vacuum-sealed duck leg meat in the machine and cook at low temperature for 1 hour and 30 minutes. [00:05:16]
- After cooking, pat the duck leg meat dry. Add oil to a pan and sear the skin side until golden brown and crispy. [00:05:38]
- Turn off the heat, add 1 tablespoon of butter and the white parts of the scallions, and cook with residual heat. Add the pre-sautéed mushrooms and tomatoes, warm them through, and serve. [00:06:36]
- Sauté bacon, olive oil, garlic, mushrooms, and tomatoes to make infused oil. [00:00:42]
- Score the duck leg meat and season with salt and pepper. [00:03:40]
- Place duck leg meat, infused oil, and herbs in a vacuum seal bag and seal. [00:04:20]
- Cook in a sous vide machine at 63 degrees Celsius for 1 hour and 30 minutes. [00:05:16]
- Sear the duck leg skin until crispy in a pan, then serve with butter and vegetables. [00:05:38]
Cooking tips 💡
- Sprinkling pepper on the skin side can cause it to burn easily when pan-frying, so it's best to sprinkle it mainly on the flesh side. [00:04:12]
- The oil left over from confit is concentrated with the umami of chicken and herbs, so it can be wonderfully used for fried eggs or other dishes. [00:06:01]
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