Duck confit with side of sous vide mashed potato.
Duck was separated into breasts and legs then dry brined for 24 hours in herbs, spices, S&P. Then cleaned and smoked with apple wood and then sous vide (breasts 62C for 2 hours and legs 75C for 12 hours). Finished in the oven broiler for crisp skin.
Taste – 9/10
Texture – 9/10
Would do again.
by itzgeegee
1 Comment
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