Sous Vide Duck Leg (Confit) Temperature Guide
Duck confit traditionally means hours of slow cooking submerged in fat. Sous vide gives you the same result in a bag: 167°F for 12-24 hours with a little fat and seasoning turns duck legs silky and rich, then a hot pan crisps the skin.
Our top pick
Anova Precision Cooker 3.0
A circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking.
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Quick comparison
| Pick | Why we like it | |
|---|---|---|
| Anova Precision Cooker 3.0 | A circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking. | View → |
| Instant-read meat thermometer | Use one to verify your water bath and spot-check the finish — a $15 probe removes all guesswork. | View → |
Anova Precision Cooker 3.0
Editor’s PickA circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking.
- + On-device temperature control
- + 1100W heats fast
- + Recipe library for temps
- − Premium price
- − Some app features paywalled
Free shipping on eligible items
Use one to verify your water bath and spot-check the finish — a $15 probe removes all guesswork.
- + Verifies actual temperature
- + Cheap insurance
- − Not needed if your circulator is accurate
Free shipping on eligible items
Buying advice
Salt the legs with kosher salt and aromatics (thyme, garlic, peppercorns) for 6-24 hours in the fridge first — this is the confit cure. Rinse, pat dry, bag with a few tablespoons of duck fat or olive oil, cook at 167°F for 12-24 hours. After the bath, chill or use immediately; pat dry and sear skin-side down until crispy. The meat should be spoon-tender.
FAQ
What temperature for duck confit?
167°F for 12-24 hours in fat — the classic confit temperature that renders and tenderizes without overcooking.
Do I need to cure first?
It's traditional and improves flavor and texture — even 2-6 hours of salting makes a difference.
Can I make confit without duck fat?
Yes — olive oil or a mix works; the duck's own fat renders out during the long cook.
Ready to cook perfectly?
Our top pick for this guide — check today’s price and clip any on-page coupon on Amazon:
Anova Precision Cooker 3.0
A circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking.
As an Amazon Associate we earn from qualifying purchases.
Want exact temps and times? Use our free sous vide calculators.