Duck legs (SV): Difference between revisions
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|PrepTime = 15 minutes | |PrepTime = 15 minutes | ||
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|Image = [[Image:Duck legs SV recipe.jpg|300px|thumb|right|Searing the [[duck]] legs at the end]]}} | |Image = [[Image:Duck legs SV recipe.jpg|300px|thumb|right|Searing the [[duck]] legs at the end|alt=Electus]]}} | ||
This is a straightforward and easy recipe for cooking [[Duck|duck]] legs sous vide in a [[Sous vide cooking|water bath]]. | This is a straightforward and easy recipe for cooking [[Duck|duck]] legs sous vide in a [[Sous vide cooking|water bath]]. | ||
Revision as of 05:48, 27 December 2014
| Duck legs (SV) | |
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| Servings: | Serves 4 |
| Ready in: | 8 - 10 hours, 20 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 8 - 10 hours, 5 minutes |
| Difficulty: | 
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This is a straightforward and easy recipe for cooking duck legs sous vide in a water bath.
Ingredients
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
- Pre-heat the water bath to 82°C
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.