Duck Leg Confit with Spinach
Sous-vide cooking breeds innovations like this guilt-free confit with just a tablespoon of oil.
Prep Time 10 Minutes
Cook Time 1 Day
You can cure the legs for up to 2 days. The colour of the meat will be more intense and the excess salt needs to be properly rinsed out later.
The duck legs can keep for another 3 days in the refrigerator in its unopened pouch, until ready for use. Posh midweek dinners made possible!
It’s all right to go without salting the spinach as well, since the jus would make up for it.
- 2 duck legs
- 100g of salt
- 1 bay leaf
- Sprig of Thyme
- 30ml of duck fat
- 300g spinach leaves
- Black pepper
- 30ml olive oil
1 day before serving:
- To cure the duck: add crumbled bay leaf and thyme to salt. Place the duck legs in a deep dish. Rub salt mixture on them vigorously. Leave it to cure, uncovered, in the refrigerator for 10 – 12 hours.
12 hours 30 minutes before serving:
- Fill your sous vide water bath with water and preheat to 70ºC (158ºF) with 12 hours 30 minutes cooking time.
- Thoroughly rinse off all the salt from the duck legs with water. Once target temperature is reached, seal each duck leg in a bag with 1 tbsp of duck fat. Submerge bag in water bath.
10 minutes before serving:
- When the duck is ready, reserve the liquid in the pouch. Pat dry the duck with kitchen towels. Heat a heavy-based skillet without oil. Sear the duck legs skin-side down on medium heat until golden (3 – 5 minutes). Turn the duck legs over and cook for 30 seconds. Remove from heat, set aside.
- Bring the reserved liquid to a boil until slightly reduced for the jus, set aside.
- In a separate pan, heat olive oil on high heat. Add spinach leaves to cook briefly until just wilted. Lightly season with black pepper.
- Place duck legs on top of a bed of spinach, with a drizzling of jus.