Though traditionally made by slow cooking duck in its own fat to preserve it, the traditional method is a bit cumbersome at home. A simple workaround is using a sous vide and duck fat which allows you to replicate the process in a much controlled and easier way.
For this recipe I use a duck leg as they handle the process much better and then salt pepper and rosemary. There were all place in a vacume sealed alongs a couple table spoons of duckfat so that the duck leg was completely covered in it s own fat. This was then slow cooked for 12 hours and finished in the oven to get perfectly crispy skin. 10/10 classic dish.
