Traditional duck confit is not only cooked in fat but also preserved for a period of time. A true confit has a unique flavor developed as it ages in duck fat. You can make it the traditional way, buy ready-made confit, or use the cooking method described here, called sous vide (under vacuum).
Recently, I learned how to use this method to make duck confit for use in Cassoulet in the Style of Toulouse, where large succulent chunks of boned meat are set between layers of beans to bake for a second long cooking. Sous vide–prepared confit will survive this extra cooking and remain flavorful and moist. Additionally, this is the easiest and least messy way to prepare this essential cassoulet component.
The duck of choice for sous vide is Moulard with its dense, rich, fleshy, fatty legs. Large lean Muscovy ducks can be substituted, but you’ll need to add 1/2 cup chilled rendered duck fat to each pouch. If Pekin ducks are substituted, you can reduce cooking time by 1 to 2 hours, depending on size.
If you want to serve sous vide duck confit as a main course on the bone with a crispy skin, remove the duck legs from the pouches as directed in Step 4, arrange them skin side up on a rack set over a pan (to catch the melting fat) and brown them in a 400°F oven. Serve with sautéed potatoes or salad.
If you’re using a home vacuum packing system, such as FoodSaver, rather than a professional chefs’ system, it’s best to serve the duck within one week. (More sophisticated machines allow chefs to keep refrigerated confit in pouches in the refrigerator for many months.) If, for whatever reason, a refrigerated pouch begins to puff up, discard it at once. Bagged duck legs prepared with a home vacuum packing system can also be frozen for longer storage.
Don’t be surprised if there is some ballooning during cooking. When the pouches are immersed in ice water they will contract.
Due to its unique design, a thin, metal Simmer Mat is superior to a heat diffuser to control cooking at a low temperature on a stovetop.
