¼ cup Coarse Kosher Salt
2 tablespoons sugar
2 tablespoons black pepper, freshly ground
2 teaspoons thyme
1 garlic clove, minced
½ teaspoon Prague Powder #2
4 pounds duck legs, with skin
Mix the above ingredients in a small bowl. Rinse and dry duck legs.
Place legs in a container and rub each with the cure. Cover and place in the refrigerator for 12 to 24 hours. The longer the legs are cured, the saltier they become.
Remove legs from the cure; rinse well and pat dry with paper towels. I use a vacuum sealer to create bags that will go into a pot or container of hot water equipped with a Sous Vide cooker.
Make vacuum bags to accommodate the legs so they are lined up single file in several rows. Do not overlap or stack on top of one another so they will cook evenly.
Prepare Sous Vide immersion bath and set thermometer to 180 degrees F.
Add the following to each bag:
2 sprigs fresh rosemary
2 sprigs fresh thyme
¼ to ½ teaspoon rubbed sage or several fresh sage leaves
1 clove garlic, smashed
1 bay leaf
½ to 1 cup of Hudson Valley duck fat
Seal bags, removing air and place into the water for 4 to 6 hours, depending on leg size and desired degree of tenderness.
Remove from Sous Vide when the legs are tender. I pull the bags out of the water and squeeze them gently to judge tenderness. To finish the confit, remove from packages and sear the skin in a hot cast iron skillet or crisp with a kitchen torch.
If you plan to store the confit, place the packages of legs into an ice bath to cool quickly and store in the refrigerator for up to 2 weeks or freeze.