Classic French Duck Leg Confit with Crispy Skin

Season duck legs generously on all sides with kosher salt and black pepper

Place duck legs in large vacuum-seal bag or zip-top bag

Add smashed garlic, thyme sprigs, bay leaves, peppercorns, and 1/4 cup duck fat to bag

Remove air using vacuum sealer or water displacement method and seal

Preheat sous vide water bath to 170°F (77°C)

Submerge sealed bag in water bath, ensuring duck is fully submerged

Cook for 10 h for traditional confit texture - tender and nearly falling off the bone

When cook time is complete, remove duck legs from bag and pat completely dry with paper towels

Strain and reserve the duck fat and aromatics from bag

Duck can be refrigerated at this point for up to 5 days before finishing

To finish, preheat oven to 450°F (232°C)

Heat 1/2 cup duck fat in a large oven-safe skillet over medium-high heat

Place duck legs skin-side down in hot fat

Cook for 5–6 min without moving until skin begins to crisp and render

Transfer skillet to oven and roast for 15–20 min until skin is deeply golden and crispy

Meanwhile, prepare potatoes - boil fingerling potatoes in salted water for 12 min until tender

Drain potatoes and toss with reserved duck fat from bag, minced garlic, parsley, and thyme

Remove duck from oven, let rest for 5 min

The skin should be shatteringly crisp while meat is fall-apart tender

Serve duck legs over garlic-herb potatoes with frisée salad and Dijon mustard