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.

Using the "cook and chill" function you can cook duck legs at night with Freddy, and then cool them directly and automatically at the end of cooking.

If necessary, all you have to do is regenerate them in Freddy with the ready meal function at 6 °C for about an hour.

Thanks to the low temperature cooking function, the meat will remain very soft!