Duck with Juniper Berries, Oranges and Thyme

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Duck Confit #sousvideCourtesy of Josh Brusin of
Serves 1 (to make multiples pouch each leg quarter individually)


  • 1 duck leg quarter
  • salt
  • fresh-dried juniper berries (choose a red raisinish color, not black)
  • 1 orange, for zest and fruit
  • 3 sprigs fresh thyme
  • fresh (or wilted) spinach for serving


  1. Fill and preheat the SousVide Supreme water oven to 165F/74C.
  2. Salt the duck leg and set aside. Remove the orange zest in strips with a sharp vegetable peeler. Section the orange.
  3. Loosely roll the juniper berries, orange zest, and thyme sprigs in plastic wrap/cling film and place the packet at the bottom of the a small (quart/0.9 liter) cooking pouch.
  4. Layer orange sections in the pouch, then position the salted leg quarter in the center, not touching anything.
  5. Vacuum seal the pouch and, only then, give the orange sections a squeeze.
  6. Submerge in the water bath to cook for 5 to 8 hours.
  7. Remove from the water bath. Open pouch and drain juices into a saucepan.
  8. Unwrap and add the juniper berries, thyme, and zest and cook over medium heat to reduce pouch juices. Taste and adjust seasonings with salt and pepper to your liking.
  9. Meanwhile, heat the broiler to high and sear the duck leg under the broiler
  10. Serve the duck leg over fresh spinach and top with the orange sauce. Or, if you prefer, toss the spinach with the hot orange sauce to wilt it.
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