Sous-Vide Duck Legs
Duck meat provides plenty of iron, vitamin B12, and satisfying fat, so even a moderate serving feels substantial. Sous-vide cooking keeps the legs very tender without losing their juices, while a short finish in the oven gives them a better surface texture. A light glaze with soy sauce and keto sweetener adds flavor without a sugar load.
Pat duck legs (600 g) dry, then season them with table salt (3 g), mixed pepper blend (1 g), oregano (1 g), cinnamon (1 g), dried garlic (1 g), and nutmeg (1 g). Add olive oil (5 g), rub the seasoning all over, and divide the legs between vacuum bags.
Cook the legs sous-vide at 74°C for about 10 hours, until the meat becomes very tender. Then remove them from the bags and place them on a baking tray.
Mix sugar-free soy sauce (5 g) with allulose (7 g) and brush this glaze over the legs. Bake at 180°C for another 10-15 minutes so the skin browns lightly and develops a better finish.
Serve the duck legs hot, adding orange slices (60 g) on the side if you want an aromatic accent. If you are cooking ahead, the finished legs keep well in vacuum and can be reheated quickly before serving.
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