I’d never tried sous vide as a method to cook duck confit before but thought I’d give it a try. More detail can be found in the serious eats recipe of the same name but essentially you cook the duck in a vac sealed bag at 68C for 36 hours. There’s no need to add additional duck fat as you’d normally do because the fat you render from the leg as it cooks is sufficient.
Once cooked, you cool the leg. The rendered fat can be removed along with what’s essentially duck stock. You crisp up the leg in a hot oven.
I added the non fat bag contents to a sauce made with blackberries, honey, stock and red wine before reducing until there wasn’t much left.
Served with some rich mashed potato which was topped with some chives.
Really good and something I’ll definitely make again…which is convenient given there’s more duck in the fridge, and both mash and sauce leftover!
by Cipriano_Ingolf_Oha