Confit Duck Leg

Ingredients:

Thyme, chopped 1 tbsp
Bay leave 2
Garlic cloves 4, sliced
Shallot 2, chopped
Duck oil or olive oil
Salt a pinch

Special Equipment:
Thermometer
or
Sous vide bath

1. Prepare all dry ingredients and mix well. Add duck leg and toss to coat, then marinated over night.
2. Wipe off marinade with paper towel.
3. Melt duck fat, put the duck legs in the bag and pour the duck fat to cover. Meanwhile set up the sous vide with 57-degree. Once the reach the target temperature put the duck into the bath for 60~90 mins.
(If you have no sous vide equipment, use a pot with medium heat to control the temperature.)
4. Prepare a pot of cold water. When finish, transfer the duck leg in the cold water.
5. Pan fried the duck leg to crispy the skin and warm up the meat before serve.

Match with Shiraz