Duck Legs Confit Cooked in a Pouch (For Cassoulet)

“Confit” de Canard en Sous Vide (Pour le Cassoulet)

Preparation info
  • Serves


    as a Main course, or 12 If Used in the
    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

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).

It was in the French Southwest that I first learned about sous vide. The technique was developed by Chef George Pralus