Duck Legs Sous Vide with Fennel and Orange
Tender meat with aromatic spices — a great make-ahead preparation
20
Duck legs cooked sous vide at 70°C for 12 hours with fennel seeds, coriander, and orange zest. The perfect make-ahead: tender meat, juicy fat, finished with crispy skin in a skillet or oven.
What is in it
- Duck leg
- Fennel seeds
- Coriander seeds
- Salt
- Ground black pepper
- Orange zest
- Garlic
- Fresh thyme
- Duck fat
Exact amounts and step-by-step cooking come with the collection.
Recipe available in collections
Amounts and step-by-step cooking unlock after purchasing any of these collections.
