Confected duck legs sous-vide

Ingredients for 2 servings:

• 2 duck legs
• Sea salt
• Black pepper, freshly ground
• 1 tbsp duck stock, concentrated
• 2 bay leaves, fresh
• 5 grains of allspice
• 3 slice(s) garlic, dried
• 2 tbsp, heaped lard (duck), chilled

Instructions

Working time approx. 5 minutes; Rest period approx. 3 days; Cooking/baking time approx. 8 hours; Total time approx. 3 days 8 hours 5 minutes

Rub the duck legs with the duck stock and season generously with salt and pepper. Vacuum seal them with the remaining ingredients in a bag (as a standard vacuum sealer will suck in some liquid, so carefully check the seal for leaks) and cook at 80°C for eight hours, then quickly cool in an ice-water bath for at least 15 minutes. Refrigerate for a few days, or even longer, if possible. To serve, warm the duck legs in a water bath at 75 to 80°C, carefully remove them from the bag, and if desired, briefly brown the skin under a salamander or the oven’s infrared grill.