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<!-- seo -->{{#seo:
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|title=Duck legs (SV) recipe British recipe
{{#seo:
|title=Duck legs, a sous vide recipe  
|titlemode=replace
|titlemode=replace
|keywords=Duck legs (SV) recipe British recipes from The cook's Wiki
|keywords=#duck #sousvidecooking #mustard #garlicpowder #groundblackpepper #searing #mashedpotatoes #vegetables #miseenplace #refrigerate #sear
|description=This is a straightforward and easy recipe for cooking duck legs sous vide in a water bath.
|hashtagrev=032020
|og:image=https://www.cookipedia.co.uk/wiki/images/6/67/Duck_legs_SV_recipe.jpg
|description=This is a straightforward and easy recipe for cooking duck legs sous vide in a water bath
|og:type=recipe
}}
}}
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{{Template:CookTools}}
This is a straightforward and easy recipe for cooking [[Duck|duck]] legs sous vide in a [[Sous vide cooking|water bath]].
{{recipesummary
{{recipesummary
|TotalCalories = 836
|PortionCalories = 209
|DatePublished=13th November 2013
|Author=Chef
|ImageComment =  
|ImageComment =  
|Servings = Serves 4
|Servings = Serves 4
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|PrepTime =  15 minutes
|PrepTime =  15 minutes
|CookTime =  8 - 10 hours, 5 minutes
|CookTime =  8 - 10 hours, 5 minutes
|Image = [[Image:Duck legs SV recipe.jpg|300px|thumb|right|Searing the [[duck]] legs at the end]]}}
|Image = [[Image:Duck legs SV recipe.jpg|thumb|middle|none|alt=Electus]]
}}
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px">
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">
 
<span class="review"> <span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Keeps them lovely and moist</span>''
 
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5</span>
 
<span class="reviewDesc">You really cannot overcook duck legs this way.</span>
 
<span class="reviewAuthor"> [[User:NonLoggedInUser|NonLoggedInUser]] </span></span>
</tr></td>
</table>


This is a straightforward and easy recipe for cooking [[Duck|duck]] legs sous vide in a [[Sous vide cooking|water bath]].
===Ingredients===
{{RecipeIngredients
{{RecipeIngredients


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===[[Mise en place]]===
===[[Mise en place]]===


* Pre-heat the [[Sous vide cooking|water bath]] to 82°C
* Preheat the [[Sous vide cooking|water bath]] to 82°C (''179.6°F'')


===Method===
===Method===
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===Variations===
===Variations===
Any type of [[Duck|duck]] legs will be fine.  I just happened to have Barbary ones.
Any type of [[Duck|duck]] legs will be fine.  I just happened to have Barbary ones.
{{SousVideSeeAlso}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Recipes]]
[[Category:British recipes]]
[[Category:British recipes]]
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[[Category:Sous vide cooking]]
[[Category:Sous vide cooking]]
[[Category:Molecular gastronomy recipes]]
[[Category:Molecular gastronomy recipes]]
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