Duck legs (SV): Difference between revisions
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|title=Duck legs, a sous vide recipe | {{#seo: | ||
|title=Duck legs, a sous vide recipe | |||
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|keywords= | |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 | ||
|description=This is a straightforward and easy recipe for cooking duck legs sous vide in a water bath | |||
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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 | |Image = [[Image:Duck legs SV recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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<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> | |||
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{{RecipeIngredients | {{RecipeIngredients | ||
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===[[Mise en place]]=== | ===[[Mise en place]]=== | ||
* | * 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. | ||
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[[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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Latest revision as of 10:31, 7 May 2025
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 reviewKeeps them lovely and moist 5/5 You really cannot overcook duck legs this way. |
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
- Mix together the pepper, garlic powder and mustard.
- Rub all over the duck legs.
- Place the legs into separate pouches.
- Vacuum pack, seal and cook in the water bath for 8-10 hours.
- 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.
- 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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#duck #sousvidecooking #mustard #garlicpowder #groundblackpepper #searing #mashedpotatoes #vegetables #miseenplace #refrigerate #sear