Sous Vide Duck Confit with Heirloom Tomato Salad
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Sous Vide Duck Confit with Heirloom Tomato Salad
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Ingredients
- 2 duck legs
- 1tablespoon kosher salt
- 1teaspoon whole Sichuan peppercorns
- 2 bay leaves
- cup ¼ vegetable oil
Salad Dressing:
- 1tablespoon finely minced shallots
- 1tablespoon Chinese black vinegar
- 1teaspoon Dijon mustard
- teaspoon ¼salt
- 3tablespoons extra-virgin olive oil
Instructions
- Rub the duck legs all over with salt, place in a sealable plastic bag. Add Sichuan peppercorns, bay leaves and vegetable oil to the bag. Immerse in water to force out as much air as possible, seal bag.
- Preheat water with sous vide circulator to 158 degrees-F. Place bag in circulating water and set timer for 13 hours.
- When duck is done, remove from bag and scrape off spices. Preheat broiler. Place duck, skin side up, in an oven-safe pan. Broil for 7 – 10 minutes until skin is crispy and golden brown.
- To make dressing, combine all dressing ingredients in a large salad bowl and whisk to combine.
- To make salad, cut tomatoes into 2” chunks and place in salad bowl. Add greens and pickled chilies and toss to coat.
Recipe Notes
When the sous vide process is over, the duck may be kept refrigerated, sealed in the bag for up to 1 week. When ready to serve, simply remove the duck and continue with step 3.