Originally Posted by t3hg0suazn
So the sous vide removes the need to confit completely submerged in duck fat?
Sort of. Remember, the volume inside a vacuum sealed bag is pretty small, and duck renders fat like crazy. Put a nice knob of fat in to start off with and you'll get plenty of fat for confit via sous vide. Additionally is this: I store in the freezer and just pull out as needed. One hour in a sous vide bath for the frozen but cooked stuff is all that needed. Pull the legs out to crisp (I use the broiler) and then stand the bag up in the fridge. Jus and fat will separate out and you can just peel the duck fat off the top to reuse.