One of the great traditions of French cooking is Duck Confit: duck legs are slow-cooked in duck fat flavored with herbs and then seared on a hot skillet until crispy. The result is fall-off-the-bone tender, flavorful duck meat, and perfectly crispy skin. Welcome to Duck Meat Nirvana! If you want to avoid having to buy a lot of expensive liquid-gold duck fat, using the sous vide method employed in many high-end restaurant kitchens reduces the amount of duck fat (and cost) required to cook the confit. If you already sous vide at home and you love duck, this recipe is a must-try! Bon appétit! 

Duck Confit Sandwich
Serves 2
Ingredients

• 2 whole duck legs

• 3 sprigs fresh thyme

• 2 teaspoons kosher salt

• 1 tablespoon whole black peppercorns

• 1/2 cup duck fat

• 2 bay leaves

• 2 brioche buns or sourdough rolls

• Aioli

• Cranberry Relish

• Bib or Boston lettuce 

For the confit
When using the sous vide method, it is very important to be familiar with the safety protocols of sous vide cooking. See the links below.

1. Using a mortar pestle or spice grinder, pulverize the thyme, peppercorns, and salt and rub all over the duck. Cover and refrigerate for 24 hours.

2. Set the Anova Sous Vide Precision Cooker to 170°F (76°C).

3. Remove the duck from the refrigerator, rinse, and pat dry with paper towels. Place duck, duck fat, and bay leaves in a large zipper lock or vacuum seal bag. Seal using the water immersion technique or a vacuum sealer on the moist setting.

4. Place the bag in the water bath and set the timer for 12 hours. If not using a sous vide cooker with a cover, cover the water bath with tin foil or plastic wrap to minimize water evaporation. Add water intermittently to keep the duck submerged.

5. When the timer goes off, remove the bag from the water bath. If serving immediately, remove the duck from the bag and season with salt and pepper.

6. If you are not serving the duck immediately, leave the duck legs sealed in the bag. Plunge the bag into a bath of ice water for 5-10 minutes and refrigerate for up to two weeks. When ready to serve, remove the duck legs from the bag and scrape off excess fat. Sear, following the following directions.

7. Heat a nonstick skillet over medium-high heat for 2 minutes. Add the duck legs, skin side down, and cook until well-browned, about 5 minutes. 

For the sandwich
If you are using storebought duck confit, skip the first 6 steps above. 

1. After searing the confit legs, using a fork, strip the luscious, tender duck meat off the bone. It should be fall-off-the-bone tender.
2. Cut your brioche roll in half and spread a bit of duck fat on each face and toast on a hot skillet until just beginning to brown. Remove from the heat and smear some aioli on each half of the roll.
3. Lay on a bed of lettuce. Mound on the shredded confit and top with cranberry relish.
4. Welcome to Duck Meat Nirvana! Enjoy!

Wine pairing: Chablis, Burgundy, Soave, Viognier, Dry Riesling. A chilled Rosé or a good quality Pinot Noir would also work.

Sous vide safety
https://www.food-safety.com/articles/7474-food-safety-with-the-art-of-sous-vide
https://www.sousvidemagazine.com/the-latest/tips-techniques/sous-vide-safety/ 

Confit recipe: by Emily Farris and Jeff Akin, co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
https://recipes.anovaculinary.com/recipe/sous-vide-duck-leg-confit