I had a couple of duck legs from Marks & Spencer in the UK, I used the displacement method and cooked them for 3.5Hs @ 137degF. I was disappoint with the outcome, the meat was ‘tough’ and further in the leg there was redness. Why did I not get a fall off the bone outcome? To low a temperature?
@Robert_Moore you might consider upping the temperature, but I believe your real problem was the time. Personally, is go for 15-16 hours. 3.5 subs incredibly too short a time for this temperature. Good luck.
Yes, to short and temperature to low.
Have a look here How to Make Duck Confit Sous Vide
But it’s about
Duck leg 148° 9 hours
Duck leg confit 167° 10 hours