Easiest Way to Make Sous Vide Duck Leg Confit

Autumn Duck Confit Salad

25g of salt, 2 sprigs of thyme, picked, 4 duck legs, 100ml of duck fat, melted (or vegetable oil).

Recipe Summary Autumn Duck Confit Salad

This is a great salad for a weekend lunch and it's super easy to make!

Ingredients | Sous Vide Duck Leg Confit

2 cooked duck confit legs (with thighs attached)

1 cup curly endive (frisee)

1 cup arugula

1 cup chopped radicchio

½ cup purple grapes

½ cup peeled and minced apple

¼ cup thinly sliced white turnip

¼ cup coarsely chopped pecans

3 tablespoons olive oil

1 tablespoon maple syrup

1 tablespoon red wine vinegar

salt and ground black pepper to taste

Directions

Preheat oven to 350 degrees F (175 degrees C). Place duck on a baking sheet.

Bake in the preheated oven until heated through, about 7 minutes.

Mix curly endive, arugula, radicchio, grapes, apple, turnip, and pecans in a large bowl.

Whisk olive oil, maple syrup, vinegar, salt, and pepper together in a bowl; pour over salad and toss to coat.

Divide salad between 2 serving bowls and top each with duck confit.

Any type of green can be used in place of the 3 used here. Walnuts can replace the pecans. Radishes can replace the turnip.

Info | Sous Vide Duck Leg Confit

prep: 15 mins cook: 7 mins total: 22 mins Servings: 2 Yield: 2 servings

TAG : Autumn Duck Confit Salad

Salad,

Sous Vide Duck Leg Confit / Drain well and pat dry.

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