Start by preparing the duck legs. Although the legs come vacuum-sealed already, I opted to reseal them in a Foodsaver bag since I don’t know if the original plastic container can be heated.
Dunk the legs into the SousVide Supreme set at 140°F for about 45 minutes. This low temperature will allow the duck to cook gently, resulting in perfectly tender meat.
After 45 minutes, carefully take the legs out and pat them dry with paper towels. This is key for achieving that desirable crispiness later on.
Next, melt the duck fat in a cast iron skillet over medium-high heat. The fat should shimmer but not smoke, indicating the right temperature for searing.
Once the fat is hot, place the duck legs skin side-down in the skillet. Sear them for about 2 minutes or until the skin is beautifully golden brown. Listen for that sizzle; it’s a good sign!
Flip the legs over carefully with tongs and brown the other side for about a minute. Be cautious of the oil splatters. You want a nice golden color on both sides.
After searing, remove the duck legs from the skillet and let them rest for a moment. This allows the juices to redistribute, making every bite flavorful and moist.
Finally, serve your Crispy Sous Vide Duck Confit Legs with your choice of sides. You can pair them with roasted vegetables or creamy mashed potatoes to complement the rich flavor of the duck.
