Wash the duck legs well and dry them.
With the help of a whisk, make an emulsion with oil, salt, pepper and orange juice.
Wet the thighs with the orange emulsion and cover them with 4 sliced persimmons and a few sage leaves.
Close each leg in an oven paper bag and cook them in the Freddy preheated to 85°C with the low temperature cooking function for 10 hours.
Once cooked, remove the pulp from the cooked duck legs and serve with a few slices of fresh persimmon and the sauce created inside the foil.