# Duck Leg Confit

**URL:** https://community.anovaculinary.com/t/duck-leg-confit/5691
**Category:** Anova Precision® Cooker
**Created:** [March 31, 2017, 7:17pm UTC](https://community.anovaculinary.com/t/duck-leg-confit/5691 "2017-03-31T19:17:04Z")
**Posts on this page:** 7
**Page:** 1

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### Author: ![iPa64](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ipa64/32/633_2.png) [@iPa64](https://community.anovaculinary.com/u/iPa64)
#### Post date: [March 31, 2017, 7:17pm UTC](https://community.anovaculinary.com/t/duck-leg-confit/5691/1 "2017-03-31T19:17:04Z")

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Hi,  
Duck legs confits are on the way (2 legs 400gr).  
Just started for 12 hours at 75°C (167°F).

 ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/1X/bab207526fd6ab08db5b6813bd50c75452e66ccb.jpg)

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### Author: ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)
#### Post date: [April 1, 2017, 12:12am UTC](https://community.anovaculinary.com/t/duck-leg-confit/5691/2 "2017-04-01T00:12:41Z")

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Absolutely worth every second that you have to wait, I assure you.

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### Author: ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)
#### Post date: [April 1, 2017, 1:45pm UTC](https://community.anovaculinary.com/t/duck-leg-confit/5691/3 "2017-04-01T13:45:52Z")

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I wanna see pics of aftermath!

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### Author: ![iPa64](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ipa64/32/633_2.png) [@iPa64](https://community.anovaculinary.com/u/iPa64)
#### Post date: [April 1, 2017, 7:12pm UTC](https://community.anovaculinary.com/t/duck-leg-confit/5691/4 "2017-04-01T19:12:14Z")

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Hi,  
Oh that was so confit, tasty, tender and crispy (skin) 😋  
Very happy about the result, so I almost forgot to take pictures. 😁

 ![](https://us1.discourse-cdn.com/flex016/uploads/anova/original/1X/4aa43f2e5141ce90b77046bb1162db36845133ab.jpg)

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### Author: ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)
#### Post date: [April 1, 2017, 10:37pm UTC](https://community.anovaculinary.com/t/duck-leg-confit/5691/5 "2017-04-01T22:37:16Z")

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Hate to say I told you so, but… 😃

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### Author: ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)
#### Post date: [April 3, 2017, 4:32am UTC](https://community.anovaculinary.com/t/duck-leg-confit/5691/6 "2017-04-03T04:32:11Z")

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YESSSS omg!

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### Author: ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)
#### Post date: [April 3, 2017, 4:32am UTC](https://community.anovaculinary.com/t/duck-leg-confit/5691/7 "2017-04-03T04:32:46Z")

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That CRISP though!