🍗 Duck Leg (Confit)

Duck legs are built for low-and-slow cooking: collagen melts, fat renders, and the meat turns silky and tender. Sous vide gives you confit-style results with reliable timing, then you crisp the skin in a hot pan or oven right before serving. This guide focuses on texture targets, finishing options, and make-ahead steps for cassoulet, salads, and bistro plates.