Sous Vide Confit of Duck Leg & Breast – PolyScience Culinary

Crguk-Culinary

DUCK LEGS

Cure Time: 16 hours
Cook Time: 10-12 hours
Serves: 2

Ingredients:
2 Duck Legs, Frenched
1C / 240 ml Coarse Kosher Salt
1T Dried Thyme
3 Dried Bay Leaves
6T Duck Fat, reserve 2T for searing

Step One:

Set the Sous Vide Professional™ to the desired temperature, with rear pump flow switch closed and front flow switch set to full open. For duck confit, 167°F/75°C is found to be the best temperature.

Step Two:
Crush the dried thyme and bay leaves in the salt until it is evenly mixed. Distribute the salt mixture over the duck legs. Place in the refrigerator and let cure for 36 hours. Thoroughly rinse.

Step Three:
In a medium vacuum bag, place seasoned, trimmed portion of duck leg along with 4T duck fat.

Step Four:
Seal portion to desired vacuum. For duck, a vacuum of 90-95% is optimal.

Step Five:
Once target temperature is reached, place sealed duck confit portion in circulating water bath.

Step Six:
Cook to desired doneness for 10-12 hours.

Step Seven:
Remove duck from vacuum bag. Sear in a hot pan with remaining duck fat until skin is crisp.

 

DUCK BREAST

Cooking time: 45 minutes
Serves: 2

Ingredients:
2 Duck Breasts (1 inch / 25mm)
3 T / 40g duck fat
Kosher Salt and Black Pepper, to taste

For more information on food safety, please click here.

Step One:
Set the temperature on your Sous Vide Professional™ to 57°C / 135°F, with rear pump flow switch closed and front flow switch set to full open.

Step Two:
Season the duck breast with salt and pepper, place in a bag with duck fat and vacuum seal. Make sure that all ingredients are cold. If necessary, place the bag with the duck breast and fat in an ice bath.

Step Three:
Seal portion to desired vacuum. For duck, a vacuum of 90-95% is optimal.

After it is sealed, place the bag on the counter with skin side down. Shape the duck breast so the skin side is flat and the duck breast looks plump. This will ensure that you will get even color on the skin side when you render the fat.

Step Four:
Once target temperature is reached, place duck into circulating water bath set to 57°C/135°F and cook for 45 minutes.

Step Five:
Remove the bag from the water bath and let sit on the counter for 10 minutes.

Step Six:
Remove the duck from the bag and place it skin side down in a pan on medium heat and render out as much of the fat as you desire. Flip and sear the meat side for no more than 60 seconds. Slice and serve.