I used to heat them up in the oven per the instructions of the package (stick in 400 F oven with skin side up for 15 minutes) but I was always disappointed with the flabby skin and the dried out texture of the meat. Since these babies come vacuum-sealed and are probably prepared sous vide originally, I’ve always wanted to reheat them in the water oven and then sear the legs off on the stove to crisp up the skin.
I opted to cook them this way tonight and they turned out PERFECTLY! My one minor gripe is the skin’s never intact on the legs so it’s a crapshoot how much crispy skin you get. That being said, I will NEVER make my own duck confit – I’ll just pretend I did.
Here’s what I did to feed 2.5 people:
I filled and heated the SousVide Supreme to 140 F and grabbed a package of Grimaud Farms duck confit seasoned legs from the fridge.
Although the legs come vacuum-sealed already, I opted to reseal them in a Foodsaver bag since I don’t know if the original plastic container can be heated.
I dunked the legs in the water oven for about 45 minutes and took the legs out…
…and patted them dry.
I melted 2 tablespoons of duck fat in a cast iron skillet over medium high heat and seared the legs skin side-down for about 2 minutes…
…flipped them over, and browned the other side for about a minute. There’s lots of splatter so cover up with an apron.
French bistro quality, super-crisp skinned and tender duck legs at home!