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Sous Vide Duck Leg Recipe

Sous vide duck legs are juicy, tender, and rich, much like traditional duck confit but with less fat. The sous vide method cooks them slowly in their own juices at a precisely controlled temperature, and then a quick grill gives the skin a crispy finish.

I’ve refined this recipe three times and served the dish to my restaurant guests more than 50 times with rave reviews, so you can count on it. I'll also share the list of ingredients and equipment you'll need.

Sous Vide Duck Legs

Ingredients:

  • 2 duck legs, skin on and preferably with some fat
  • 2 tablespoons olive oil
  • 1 tablespoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 orange, sliced
  • 1 garlic clove, smashed

Equipment:

Why Sous Vide Duck Legs?

Duck leg is often considered a tougher cut of meat, but when you cook it sous vide, it turns out incredibly tender and packed with flavor. The long cooking process helps break down the tough connective tissues while keeping that rich, fatty taste intact. You end up with a juicy, flavorful leg and crispy skin, making it a standout dish for any dinner.

How to Sous Vide Duck Legs?

Step 1: Prepare the duck legs

Give duck legs a rinse in cold water and pat them dry with paper towels. Next, make some crosshatch cuts in the skin to help it crisp up during the final stage. In a bowl, mix together olive oil, salt, pepper, thyme, and rosemary. Then, generously rub the spice mixture all over the duck legs, making sure to get under the skin.

Prepare Duck Legs

Step 2: Set up sous vide bath

Fill your pot or container with enough water to fully cover the duck legs in their bags. Set your sous vide machine to 165°F (74°C) to make sure the duck legs cook thoroughly while staying juicy. Wait for the water to reach the desired temperature before proceeding.

Step 3: Seal the duck legs

Place the duck legs in the sealable plastic bag. For the best results, use a vacuum sealer, or try the water displacement method by submerging the bag in water and squeezing out the air before sealing. Add the orange slices and a smashed garlic clove to give the duck a tasty citrus and garlic kick.

Seal Duck Legs

Step 4: Sous vide the duck

Once the water bath is at temperature, gently submerge the bag with duck legs into the water. Ensure the bag is completely underwater and not in contact with the pot’s sides or bottom. Let it cook for 6-8 hours, and the longer you cook, the more tender the duck will turn out.

Sous Vide the Duck

Step 5: Finish off and crisp the skin

Once the duck legs are cooked, take them out of the bag and gently dry them with paper towels. Preheat the oven to 400°F (200°C). Arrange the duck legs in a roasting pan with the skin facing up and pop them in the oven for about 15-20 minutes, or until the skin turns a beautiful golden brown and gets crispy. The duck is done when the internal temperature reaches 165°F (74°C) measured by meat thermometer.

Sear Duck Legs

Step 6: Serve and enjoy

Remove the duck legs from the oven and let them rest for 5-10 minutes before slicing and plating. Serve with your favorite sides, such as roasted veggies, potatoes, or a fresh salad.

How Long to Sous Vide Duck Legs?

When cooking duck legs sous vide, the temperature and cooking time will affect the final texture. Here are recommended temperatures and times you can consider based on your personal preference:

1. For tender and juicy duck legs

Temperature: 160°F / 71°C

Time: 6 to 8 hours

Texture: The method results in fully cooked duck legs that are tender yet still hold their shape. The meat is succulent, and then skin stays soft, perfect for those who prefers a classic texture over a crispy one.

2. For more confit-like texture

Temperature: 175°F / 79°C

Time: 4 to 6 hours

Texture: Cooking at this temperature for a shorter time produces a tender leg with more fat melted away. The skin still remain soft, and the flavors will intensify, which is similar to classic duck confit.

3. For fall-off-the-bone tenderness

Temperature: 185°F / 85°C

Time: 2 to 4 hours

Texture: This method gives you duck legs that are incredibly tender, practically falling off the bone with a soft, pulled texture. It’s ideal for anyone who loves that melt-in-your-mouth experience. However, be mindful that at this temperature, the meat may lose some of its structure, leaning towards a shredded look.

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