German🥩 Meat

Sous Vide Duck Legs – Tender, Juicy, and Crispy

Name: Sous Vide Duck Legs – Tender, Juicy, and Crispy
Total time: 4 h 30 min
Cuisine: German
Ingredients: 2 goose legs; 2 tbsp applesauce; 1 onion; 1/3 tbsp Senkrechtstarter spice blend, or homemade mix: mugwort, marjoram, rosemary, salt, and black pepper

⏱ 270 min

Sous Vide duck legs cooked low and slow to juicy perfection, then finished in a hot oven for a crackly skin. This classic German Christmas dish can be prepared days ahead in the vacuum pouch and needs only a brief oven roast when guests arrive for stress-free entertaining.

Adapted from a video by CALLEkocht - Omas Rezepte

Nie wieder trockene Gänsekeule! Lecker knusprig & saftig dank Sous-Vide

Watch on YouTube

Ingredients

goose legs2
applesauce2 tbsp
onionsmall piece1
Senkrechtstarter spice blend, or homemade mix: mugwort, marjoram, rosemary, salt, and black pepper1/3 tbsp

Steps

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1
Prepare the seasoning mixture by stirring the spice blend into the applesauce.
2
Coat both goose legs evenly with the spice and applesauce mixture.
3
Place the goose legs and onion piece into a vacuum-seal bag, then use a vacuum sealer to remove air and seal the bag.
4
Submerge the sealed bag in a preheated 80°C (176°F) water bath using an immersion circulator, and cook for 4 hours. The circulator maintains precise temperature and even heat distribution.
5
Once cooking is complete, carefully open the vacuum bag and reserve the accumulated juices for making sauce.
6
Place the goose legs skin-side up in a pan and transfer to a preheated 200°C (400°F) oven on the upper heat setting. Roast for 12–15 minutes until the skin is crackly and golden.
7
Plate the crispy goose legs and serve alongside red cabbage and goose sauce made from the reserved cooking liquid.

Sous Vide Duck Legs – Tender, Juicy, and Crispy

Ingredients

Steps

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