How to Sous Vide Duck Leg

For tougher cuts like legs and thighs there are more options depending on if you want it shreddable or tender.

Sheddable Duck Leg

There are a few options when you want to shred duck legs. Many people recommend 167°F (75°C) for at least 8 hours and up to 24 hours. This time and temperature combination also works well for duck confit. Cooking them at 144°F (62.2°C) for 18 to 24 hours is also highly recommended for a less fall-apart texture.

Duck legs can also be lightly cured first to add flavor, which is something I do for this recipe. Just spice the duck legs, cover them with salt and sugar, then let them sit for up to 12 hours.

Tender Duck Leg

If you want the duck leg to be more tender and not shreddable I recommend dropping the temperature down to 135°F to 141°F (57.2°C to 60.6°C) and cooking it for 5 to 12 hours.

For more information I highly recommend my guide on how to sous vide duck.

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Do you have experience cooking leg? Let us know your thoughts in the comments below!

Looking for more duck? Check out the sous vide duck time and temperatures for all the sous vide information you need.

What Are Some Sous Vide Duck Leg Recipes?

Here are several of the Duck Leg recipes that I recommend trying out.

• Sous Vide Cassoulet Recipe
• Sous Vide Duck Confit Recipe
• Sous Vide Duck with Cherry Syrup Recipe
• Sous Vide Duck and Roasted Vegetable Bowl Recipe
• Sous Vide 5-Spice Duck Recipe
• Sous Vide Duck Breast and Cherry Salad Recipe
• How to Sous Vide Chicken, Turkey, Duck and Poultry
• Sous Vide Duck Recipe With Blackberry-Port Pudding
• Sous Vide Shredded Duck Legs with Sesame Noodles
• Sous Vide Duck

Sous Vide Cassoulet Recipe

According to local wisdom, a last-minute cassoulet is "catastrophic." Cassoulet should be cooked, then cooled, preferably overnight, then cooked and cooled again -- at least three times. Multiple slow simmering's allow the beans to absorb the rich flavors of the sausage and duck confit until they become velvety and plush while still maintaining their shape and integrity. This recipe is ideally made over the course of three to four days, so you'll need to plan ahead.

Sous Vide Duck Confit Recipe

This classic and simple to make dish is an essential component in cassoulet. It's also incredibly versatile and can be used in anything from salads to stews and beyond.

Sous Vide Duck with Cherry Syrup Recipe

In this recipe sous vide duck is paired with a rich cherry sauce and amazing mushroom bacon for a rich, sweet, and decadent dish.

Sous Vide Duck and Roasted Vegetable Bowl Recipe

This is a hearty but nutritious meal featuring rich duck, flavorful roasted vegetables and nutty farro, all topped off with a light mixture of orange juice and soy sauce. It's a meal I love to eat when the temperature starts dropping in fall, it warms me up and gets me ready to face the second half of the day.

Sous Vide 5-Spice Duck Recipe

This recipe calls for freshly toasted and ground spices which adds a lot more depth and character than using pre-ground spices. However, if you don't have the time or inclination to do this it is still excellent with prepared spices, or even a pre-mixed 5-spice Chinese powder with some extra fennel seeds added. Serve this with some roasted or stir fried vegetables in a grain bowl.

Sous Vide Duck Breast and Cherry Salad Recipe

Duck and cherries are a classic pairing while the vinaigrette dressing helps cut the fattiness from the duck and adds sweetness from the cherries. I often serve this with a fresh baguette and a ricotta cheese spread to round out the full meal.

How to Sous Vide Chicken, Turkey, Duck and Poultry

The next type of food I wanted to cover in the Exploring Sous Vide course is chicken, turkey, and other poultry. I think sous vide transforms chicken and turkey breasts more than just about any other type of meat. They turn out so much more moist and tender than their traditional counterparts, in large part because you can cook them at a lower temperature.

Sous Vide Duck Recipe With Blackberry-Port Pudding

Duck is one of my favorite meats to eat. I love the combination of tender meat with rich, creamy fat. In this recipe I pair it with some grilled asparagus and a blackberry-port pudding made from an agar fluid gel.

Sous Vide Shredded Duck Legs with Sesame Noodles

What to serve your guests something a little different but exceptional for dinner? In this dish I topped sesame noodles with shredded duck legs because they can hold up to the strong flavors of the pasta. You can serve this entree either hot or cold. It's sure to be a hit!

Sous Vide Duck

I've only been cooking duck for a few years now as it was never something I ate growing up. My wife and her Mom love it though so I've been trying to get my technique down. One benefit is the more I experiment with it the more I enjoy it. Making sous vide duck is a good, hands off way to prepare great duck every time.

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