# Duck Leg with orange
**URL:** https://community.anovaculinary.com/t/duck-leg-with-orange/5550
**Category:** Anova Precision® Cooker
**Created:** [March 22, 2017, 1:27pm UTC](https://community.anovaculinary.com/t/duck-leg-with-orange/5550 "2017-03-22T13:27:44Z")
**Posts on this page:** 3
**Page:** 1
### Author:  [@Robert\_Moore](https://community.anovaculinary.com/u/Robert_Moore)
#### Post date: [March 22, 2017, 1:27pm UTC](https://community.anovaculinary.com/t/duck-leg-with-orange/5550/1 "2017-03-22T13:27:44Z")
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?
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### Author:  [@Brian1](https://community.anovaculinary.com/u/Brian1)
#### Post date: [March 22, 2017, 7:17pm UTC](https://community.anovaculinary.com/t/duck-leg-with-orange/5550/2 "2017-03-22T19:17:59Z")
@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.
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### Author:  [@iPa64](https://community.anovaculinary.com/u/iPa64)
#### Post date: [March 23, 2017, 2:43pm UTC](https://community.anovaculinary.com/t/duck-leg-with-orange/5550/3 "2017-03-23T14:43:01Z")
Yes, to short and temperature to low.
Have a look here [How to Make Duck Confit Sous Vide](http://www.greatbritishchefs.com/how-to-cook/how-to-make-duck-confit-sous-vide)
But it’s about
Duck leg 148° 9 hours
Duck leg confit 167° 10 hours