Duck legs (SV)

This is a straightforward and easy recipe for cooking duck legs sous vide in a water bath.

Duck legs (SV)

Servings:	Serves 4
Calories per serving:	209
Ready in:	8 - 10 hours, 20 minutes
Prep. time:	15 minutes
Cook time:	8 - 10 hours, 5 minutes
Difficulty:
Recipe author:	Chef
First published:	13th November 2013

Best recipe review Keeps them lovely and moist 5/5 You really cannot overcook duck legs this way. NonLoggedInUser

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 4 Barbary duck legs
• 4 teaspoons ground black pepper
• 4 teaspoons garlic powder
• 2 heaped teaspoons ground mustard

Mise en place

• Preheat the water bath to 82°C (179.6°F)

Method

1. Mix together the pepper, garlic powder and mustard.
2. Rub all over the duck legs.
3. Place the legs into separate pouches.
4. Vacuum pack, seal and cook in the water bath for 8-10 hours.
5. If they are not to be served immediately, plunge the pouches in iced water, leave to cool and refrigerate, then follow the instructions below re searing.
6. If serving immediately, remove the duck from the pouches and sear each side in a very hot frying pan until both sides are crisp (about 1-2 minutes each side).

Serving suggestions

Serve with mashed potatoes and vegetables.

Variations

Any type of duck legs will be fine. I just happened to have Barbary ones.

See also

• Sous vide cooking
• Category:Sous vide recipes
• Sous vide cooking times
• How to cook sous vide meat to different levels of doneness
• Safe minimum cooking temperatures
• SousVide Supreme sous vide cooker
• Anova Standalone sous-vide water heater and circulator
• Home made sous-vide slow cooker conversion kit
• Vacuum sealer (generic)
• Andrew James Professional Quality Vacuum Food Sealer Machine
• Vacuum sealed containers
• Andrew James 8.5 Litre Professional Sous Vide Water Bath Cooker
• Burton Sous Vide Water Bath
• Can the Crockpot Slow cooker and Multi cooker be used as a sous vide bath?

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