Season duck all over with salt and pepper. Masterful as ever Stefan. I looked it up and that is what I paid. Would love to read about your sous-vide duck leg confit experiences…. A long time ago, I set about making a big batch of duck confit at home. We cook a skinless duck breast sous vide until it’s juicy and tender. Sous Vide Duck and Roasted Vegetable Bowl Recipe ; Sous Vide 5-Spice Duck Recipe ; Sous Vide Duck Breast and Cherry Salad Recipe It’s great to learn from other people’s mistakes…. Remove duck from water. There are some things that don’t work very well sous vide. (Kenji's sous vide carnitas take advantage of this same principle.). Some HTML is OK: link
. A few weeks later, my greased hands fumbled that glass bowl of confit, leaving me with a pile of duck, shattered glass, and fat melting between the floorboards. Yes, as described in the blog. Making duck confit is also very easy with sous vide and after being cured is cooked at 167°F / 75°C for 10 to 20 hours with some duck fat in the pouch. That's how I tend to feel about most sous vide cooking, though, in this case, I think the ease and rewards make up for whatever shortcomings there may be compared with a true, aged duck confit. We may earn a commission on purchases, as described in our affiliate policy. © Stefan Boer, 2011-2019. [Video: The Serious Eats Team, Photographs: Emily Dryden, unless otherwise noted]. Stefan, next I would love to see French fries fried in duck fat…. Did you ever do crispy peking duck (or similar)? Now, isn't that something? Imagine: duck confit that you can make right now, with nothing more than duck legs and seasoning. The boiling is done in duck fat. But I often don't want that. One could, in theory, cure the duck with an appropriately large amount of salt, vacuum-seal it, cook it for hours on end at a temperature that is high enough (and for a time that is long enough) to kill whatever bad bugs might be in the bags, and then leave the pouches unopened in the refrigerator for several months to age it. For deco i added pomegrate and cherry and created a bit of pan gravy using red wine and chicken stock. Goose fat however is available in huge cans, so that could work…, I’ve been reading about sous-vide cookery for a while now. Just easier to obtain. Result was convincing :-). Sides were pan fried mini potatoues, brussel sprouts, lentils. Then i had 10 hours of sous vide at 82deg with a branch of fresh thyme, bay and instead of duck fat I had to use clarified butter (“butter schmalz”). French/European ducks apparently are smaller than their American counterparts at 250 grams (about 1/2 pound) per leg, rather than the 400 grams (.9 lbs) Moulard duck legs described in Modernist Cuisine. Broccoli for example, can give off a sulfurous smell, so when you open up the bag it’s quite a shock! Rub the duck with the thyme, salt, and peppercorns. Turkey, Duck or Goose Leg Confit Sous Vide Recipe. I'll be happy to answer questions here tomorrow about the book or the review and I'll look in on the Times food … Save this Sous vide duck confit pavé recipe and more from Modernist Cuisine: The Art and Science of Cooking to your own online collection at EatYourBooks.com 18% weight in coarse sea salt. ( Log Out / These are absurdly easy to use. The differences here ended up being extremely subtle. Confit is a traditional French preparation to cook the legs low and slow in duck fat to make them tender as well as preserve them. Wine companion was a Château Champarel (Bergerac) 2009. now enjoyying a 5y aged Ramon Alones Specially Selected. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Now, I'm not a sous vide acolyte. If it’s true that SVS is available for $200, I’d go for it if I were you…. I used 450g legs of a french male duck. The ziploc bags are great. It certainly is! I ran tests at temperatures ranging from 140 to 170°F (60 to 77°C), and times from eight hours up to 40 hours. I have done confit before using a big jar of goose fat, but didn’t brine first. This sealed the meat against the air, preventing spoilage. Once the duck is cooked, it can be kept refrigerated, in its unopened bag, for one, maybe two weeks. Nice post, Stefan, and the timing could not be more perfect. Tomorrow, I review Modernist Cuisine: The Art and Science of Cooking for The New York Times, the heavily hyped and praised 6 volume, 2400-page romp through the whole world of cooking, a manifesto pronouncing the arrival of a new cultural movement. Use a retort bag instead. The final step was to pack the meat into a container, pour the liquefied fat on top to fully submerge it, and cool it down enough for the fat to solidify. But the reality is that we no longer have much need for the preservative effects of confit; most of the confit we eat here in the United States hasn't been sitting around for much more than a week or two. Thanks for the comment. Great how-to – always looking for new ways to sous vide my duck. You get the effect of duck legs submerged in fat, without needing more than the few tablespoons that form in the bag. While my sous vide duck confit recipe isn't intended to be aged like a classic confit, I was still curious to know how important the curing step was. Maintaining such precise temperatures sounds hard without specialized equipment…. He spent nearly a year working on organic farms in Europe, where he harvested almonds and Padron peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. Excerpts and links may be used, provided that full and clear credit is given to StefanGourmet.com with appropriate and specific direction to the original content. This is another great, informative post, Stefan. Sorry, your blog cannot share posts by email. This is what the cured legs looked like after 10 hours. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art. Season skin sides with salt. The homemade pancakes were quite good though . Post was not sent - check your email addresses! There’s just something about making duck confit the traditional way, fat and all… I’ll have to think about this one! Change ), You are commenting using your Facebook account. I haven’t done any side by side testing of sous-vide versus traditional, but I know that the Modernist Cuisine guys have (I assume you have heard of them?) The NYC food scene is a Wild West these days with delivery options skyrocketing out of pure necessity. I rinsed the duck legs with cold water to remove all of the salt, and patted them dry with paper towels. Did you rinse off the cure after opening the bag? I misspoke before. SVS for under $200 sounds VERY cheap. We didn’t have time to let it dry properly (only for 4 hours or so), so it didn’t turn out as crispy as needed. The skin is tackled separately, using an ingenious technique that we call cryo-grinding. Or freeze you liquid ingredients before vacuum sealing. Next, they would fully submerge the meat in its own rendered fat and slowly cook it over very low heat until tender. They won't know what they're missing. A water bath is not really ‘small’, so perhaps that could be a loophole in your moratorium . Then I rubbed fresh duck legs with salt, garlic, and herbs; cured them briefly; and finally cooked them, submerged in all that golden fat, at my oven's lowest temperature. So do grains and tough cuts of meat, which become tender more quickly in a pressure cooker. Incredibly silky and moist; completely fork-tender. This long cooking process yielded meat with an outstanding, almost melting, texture. The legs were cooked sous-vide at 82C/180F for 8 hours. I browned the legs quickly in a very hot frying pan. This time and temperature is derived from our guide here. And a lot of duck. The big questions in developing any sous vide recipe are how hot and how long. If you are interested in Sous Vide cooking, check out his work. « Stefan's Gourmet Blog, Duck Leg a l’Orange Sous-Vide | Stefan's Gourmet Blog, Sous-Vide Pork Belly Asian Style with Garlicky Broccoli | Stefan's Gourmet Blog, Braised Flat Iron Steak with Parsnip Fondant (Draadjesvlees) | Stefan's Gourmet Blog, Duck Breast and Sunchokes Sous-Vide With Mushrooms and Five Spice, Fresh Pappardelle with Mushroom and Walnut Ragù, Why You Should Cover and Insulate Your Sous Vide Container, Grilled Sardine with Tomato Dashi and Tomato Concassé, Sous-Vide version of Layered Foie Gras, Smoked Eel, and Green Apple, Arroz de Marisco (Portuguese Seafood Rice), How to choose Time and Temperature to cook Meat Sous-Vide, Top 10 Secrets to Make the Best Homemade Ravioli From Scratch, How To Prevent A Bad Smell With Long And Low Sous-Vide Cooks, Pork Belly Sous-Vide Time and Temperature Experiment, Pork Neck or Pork Shoulder Sous Vide Temperature Experiment, The Use of Chilling After Cooking Steak Sous-Vide, Steamed Oysters with Black Bean Sauce (Oesters van Nam Kee), Understanding What Happens To Meat When You Cook It, Part 1: Juiciness. To remain safe to consume, it should be kept refrigerated for no longer than a week or two after cooking, and then it should be eaten. Cover and refrigerate for 24 hours. Shortly thereafter, she published a recipe for the technique in the 2005 revised edition of the South-West France cookbook. Unlike other sous-vide preparations, there are no advantages in texture, which is the same as traditional. With sous vide duck confit, I will never be traumatized like that again. Duck confit that's silkier and more tender than any you've ever tasted. I admire your open admissions regarding the seasoning. What you do with it after that depends on the recipe. Then I sealed them into a vacuum pouch again, with a tablespoon of duck fat for each of the legs. REMCook’s Breaded Chicken Breast Fried in Claried Butter, 1 Year StefanGourmet.com! Sous Vide. Hope this helps; let me know how it turns out. steaks cooked to a precise temperature from edge to edge, Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life, Bánh Tráng Nướng (Grilled Vietnamese Rice Paper With Egg, Pork, and Condiments), Yes, Dry-Aging Duck at Home Is Worth the Wait, How to Get the Most Dang for Your Duck: A (Very) Serious Eats Project. It is possible to make duck legs tender with sous-vide at lower temperatures (i.e. Today, confit is enjoyed largely for the texture that the process delivers, even if aging isn't always a part of it. Some comments may be held for manual review. Generously season meat sides with … I doubt that I’ll be buying any of the equipment anytime soon — I’ve declared a moratorium on small appliance purchases — but, if I do, I know where to come for information on using it. Both white and red an aged wine would work better than a young wine of 10 hours blind nobody! 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