I cooked up Kenji’s 40-hr duck confit the other day. At some point, I forgot if I’d put them in the bath the day before, or two days before… so I tried just lowering the temp from 155° to 145°, and cooked for another day. Hands down the best duck I’ve made to date. So either it was 16h @ 155° then 24 @ 145°, or.. 40h then 24h. Anyone else change up temps mid-cook and get decent results?
by Thiseffingguy2