INFO
Nice way to get the confit done, much faster and more convenient than the traditional method
Details
Ingredients
- 1 Duck Leg
- 1 Tsp of duck fat
- Salt & Pepper
Method
- Generously Salt and pepper on the duck leg on both sides to cure (most common recipes call for an 18% ratio)
- Vacumm seal the leg and reserve in the fridge overnigh
- Take the duck leg out, rinse under fresh water
- Dry the duck leg
- Seal in a bag with a teaspoon of duck fat
- Place in the water bath for 8 hours
- If you are not planning to use right away
- Take out, chill in an ice bath and place in the refrigerator or freeze
- To use right away
- Take out of the bag
- Dry the leg
- Heat some duck fat into a pan
- Sear the duck leg on both side (1 minute each side)
Quick View
| Sous-Vide | |
|---|---|
| Serve | 1 |
| Preparation Time | 5 mn + overnight rest |
| Cooking Time (sous-vide) | 8 h |
| Cooking Time (traditional) | |
| Temperature | 82 °C |
| Authors | Pascal Crausaz |
| Special | 1 Quart Heat-Seal Storage bag Vacuum Sealer Circulator |