油封鴨 (低溫慢煮版) - Confit de Canard (Sous Vide Duck Confit with Anova)

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I remember the duck confit in France was expensive, let's try to make this simple dish at home!

記得之前去法國食油封鴨都幾貴，今次試下係屋企整 :)

Ingredients:
Duck legs x2
Duck/goose oil x 1 bottle
Salt x3 tbsp
Fresh thyme x 6 prigs
Orange x1

Salad leaves (optional)
black vinegar
olive oil
dijon mustard 1tsp
lemon x 1/8

鴨腿x 2隻
鴨/鵝油x 1瓶
鹽x 3湯匙
新鮮百里香x 6條
橙色x1 個
沙拉葉 (可選)
黑醋
橄欖油
Dijon芥末 1tsp
檸檬x 1/8 個
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