Would like to share pictures, but do not know how via the plattform. Heat a dry cast iron skillet, over medium-high heat and place the leg in the pan, skin side down for 6 minutes. The duck pictured above, made to Modernist Cuisine specs, was cooked at 82°C for 8 hours, before being chilled in an ice bath and refrigerated. I'll be happy to answer questions here tomorrow about the book or the review and I'll look in on the Times food … 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. Rub the duck with the thyme, salt, and peppercorns. It’s great to learn from other people’s mistakes…. Your only choice is ziploc (submerge them in water as you close, in order to get all air out). The recipe in the book calls for it to be reheated sous vide, then cooked in a frying pan to crisp the skin and served with potatoes also cooked sous vide with duck fat. The Modernist Cuisine folks actually did blind tests and even very traditional chefs liked the duck confit that was cooked sous-vide with only a few tablespoons of fat. Rather than mastering the classic interpretation, the recipe in Modernist Cuisine flips it on its head by focusing on refining the flavors of a roasted bird and applying Modernist techniques. Yes, you can use a sous-vide machine for this confit potatoes recipe. That gives us unprecedented control over the meat's texture. We may earn a commission on purchases, as described in our affiliate policy. These are absurdly easy to use. Did you rinse off the cure after opening the bag? Next, they would fully submerge the meat in its own rendered fat and slowly cook it over very low heat until tender. 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 Post was not sent - check your email addresses! One of three tasters noted that the air-cured duck had a deeper, muskier flavor, which I also noticed (but I wasn't tasting it blind). For comparison, Wolfert calls for a water bath held at 180°F (82°C), and times ranging from five to nine hours, which adhere more closely to traditional confit conditions. One could. All products linked here have been independently selected by our editors. What I didn’t have was a lot of duck fat or room to store a huge container of confited duck legs, so I searched for a different preparation method, which I found in Modernist Cuisine . *Coming Thursday – I try Modernist Cuisine’s Pressure Cooker Garlic Confit in canning jars. Broccoli for example, can give off a sulfurous smell, so when you open up the bag it’s quite a shock! I tend to prefer a more robust and deeply browned exterior to my meat, even if it means I have to take a more significant doneness gradient along with it. We never made confit because of the effort involved…but this is much more manageable…. In fact, one of the weaknesses of the vacuum bags is that you can’t use wet ingredients. 1 package of Grimaud Farms duck confit seasoned legs; 2 tablespoons of duck fat; Equipment: All of my recommended kitchen tools are listed here. 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. I packed the cure as evenly as I could on the duck legs, and vacuum sealed them to facilitate the curing process. I admire your open admissions regarding the seasoning. So do grains and tough cuts of meat, which become tender more quickly in a pressure cooker. This recipe takes duck confit to new heights by using the sous vide method for moistness and tenderness along with the grill for smokiness. The 160°F (71°C) samples were drier than the duck cooked at 155 and 150, while the latter two were indistinguishable from each other. We reserve the right to delete off-topic or inflammatory comments. I learnt that you have to wash it quite thoroughly, first rinse it off, then soak, refresh, soak, refresh. especially interested to see whether you;d give making hoisin sauce from scratch a go, In fact I did some experimenting with that last week, but it was a bit of a last-minute thing with a friend that was not properly documented for blogging nor properly researched. Change ), You are commenting using your Google account. The cooking time and temperature were perfect as the meat was tender and succulent. https://www.sousvidetools.com/toolshed/recipes/duck-confit-sous-vide It was OK, but I want to do it better before posting about it. "(to avoid sporulation of C. perfringens (Andersson et al., 1995)), and either refrigerated or frozen until reheating for service. Yes, as described in the blog. Result was convincing :-). In the end, my advice is to either cure the duck in the vacuum bag for 24 hours before cooking, or just cook it straight away without the curing period. and they claim that in a blind tasting nobody could tell the difference. Use a retort bag instead. Or do you mean something else? 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. Open the bag and remove duck. I rinsed the duck legs with cold water to remove all of the salt, and patted them dry with paper towels. The result was very tender flaky duck meat with crispy skin. I misspoke before. The main advantage is that you don’t need as much duck fat. Pull-apart tender meat and ultra-crisp skin: It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful. First, the cured duck legs are sous vide in duck fat for 24 hours at 145°F to make them extra-moist and tender. Now, isn't that something? First I would like to congratulate on the recipe. Good choice of wine, sine duck confit is a dish from the same region as the wine, and it has had some bottle aging, which works well with confit. I recommend the heavy duty freezer kind. Hope this helps; let me know how it turns out. Incredibly silky and moist; completely fork-tender. 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. I had not adjusted the curing time for the smaller leg size, which I should have because the legs ended up being a bit on the salty side. I have a whole duck in the freezer and was considering, among other things, doing sous vide confit with the legs. At this point, the confit could be held for months on end, oftentimes without refrigeration; a cool cellar was more than enough. But I often don't want that. 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. The cuts should only barely cut into the skin and fat; don't cut into the meat. LOL yes i read about that – and hanging it up in a cool airy place and so on. Roasted in a hot oven until the skin was browned and crisp, the duck blew me away. Well worth it. And a lot of duck. For both white and red an aged wine would work better than a young wine. You can now let them cool slightly and progress to the next step, or cool them quickly in ice water and refrigerate them until you are ready to serve and then reheat 12 minutes at 80C/176F. “Confit” was a means of preserving foods in an age before refrigeration. Post whatever you want, just keep it seriously about eats, seriously. Best regards! The NYC food scene is a Wild West these days with delivery options skyrocketing out of pure necessity. Step 2 Set the Anova Sous Vide Precision Cooker to 170°F (76°C). 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”). I looked it up and that is what I paid. Their solution was to start by curing the meat with a generous amount of salt, along with seasonings like thyme and garlic, allowing the salt to draw out moisture and lower the meat's water activity. For deco i added pomegrate and cherry and created a bit of pan gravy using red wine and chicken stock. I’ve been reading your posts for ages but i cant remember seeing that one – ever consider giving it a try? I will try today if I can replicate your great instruction. I have confit many duck legs. I wouldn’t even attempt it w/o an immersion cooker. Place the duck breasts in a vacuum bag and add the duck fat. First, because it really and truly wasn't rotten; second, because it was as tender and silky as I could have hoped for. Goose fat however is available in huge cans, so that could work…, I’ve been reading about sous-vide cookery for a while now. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. If you are looking for other inspiring sous-vide recipes, then check these recipes below: I read about your double-blind sous vide duck confit experiment. You'll hardly know the difference. I believe the technique is a sometimes-useful tool with notable strengths, but also real weaknesses. And, to be honest, in many cases, I prefer that gradient. Enter your email address to follow this blog and receive notifications of new posts by email. Change ), You are commenting using your Facebook account. The boiling is done in duck fat. How interesting! Ah, now I see what you meant. If it’s true that SVS is available for $200, I’d go for it if I were you…. Crispy, grilled rice paper sheets topped with savory pork. The legs were cooked sous-vide at 82C/180F for 8 hours. A long time ago, I set about making a big batch of duck confit at home. With time, the confit ripened and its flavor changed, becoming deeper, funkier, and more delicious. We all agreed that the duck that had been cured in the vacuum bag for 24 hours was the silkiest of the bunch, but—and I can't stress this enough—the difference was so subtle, almost verging on imperceptible, that I can't rule out the possibility that it was due to variations in the duck legs themselves. Sides: pan-fried potatoes or mashed potatoes, and a salad or sauerkraut. In fact, that's what confit means: "preserved.". 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. I’ll have to check that out! The best were the 36- and 40-hour samples, which were difficult to distinguish. Turkey, Duck or Goose Leg Confit Sous Vide Recipe. Just easier to obtain. I only rinsed once, very thoroughly, and did not soak (let alone twice). Sous vide cooking involves sealing food in a plastic bag, then cooking it in a water bath set to the exact temperature you want to finish at. Sorry, your blog cannot share posts by email. It came out great, but it was too much goose fat to keep. 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 salt had drawn out some of the juices, and had also penetrated the meat. What you do with it after that depends on the recipe. Blowing up the duck with a bike pump to loosen the skin was fun, though…. Did you ever do crispy peking duck (or similar)? 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?) Sorry I missed that part. This long cooking process yielded meat with an outstanding, almost melting, texture. Add the duck legs and sear until the skin is crisp. ( Log Out /  But that long cook also killed any microorganisms lurking on or in the flesh, because that's what heat does when given enough time. "Modernist Cuisine" is an amazing set of books by Nathan Myhrvold and a team. Would love to read about your sous-vide duck leg confit experiences…. ( Log Out /  The sous-vide cooking style has a very similar effect to the confit cooking style. , Thanks, Richard. Sides were pan fried mini potatoues, brussel sprouts, lentils. This time and temperature is derived from our guide here. Tall and light with a crisp shell and a lightly chewy center. It actually also covers traditional cooking techniques.… You can substitute lard, a totally legitimate choice, but one that imbues the dish with a heavier, porkier flavor compared with duck fat. Thanks. I paid more than triple that for mine…, With the specialized equipment it’s not daunting at all. 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. It is possible to make duck legs tender with sous-vide at lower temperatures (i.e. SVS for under $200 sounds VERY cheap. The duck skin is frozen solid in a bath of liquid nitrogen, which leaves it very brittle. I was recently corresponding with Emily Kaiser Thelin and Andrea Nguyen, author and editor, respectively, of the biography and cookbook Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life, and they pointed me toward the original, 1983 edition of Wolfert's The Cooking of South-West France, in which she describes the implications of sous vide cooking on page 349. The process is called purging and is used in curing of larger cuts like hams. But one would be flirting with the very remote yet very deadly threat of botulism, which means that I can't recommend aging sous vide duck confit here or in my recipe. It certainly is! To make duck leg confit the traditional way, you need quite a bit of duck fat. Very cool. Apart from using much less duck fat, the advantage is also that temperature control is very easy. Here's a description of the results from my tests: In addition to the above temperatures, I also ran tests at five degrees above and below my preferred 155°F sample, just to make sure I wasn't hovering close to, but not exactly on, the ideal temp. It can be gently rewarmed, then pulled from the bone, shredded, and blended with some of the rendered fat to make rillettes, or broiled or baked in a hot oven until the skin is browned and crispy, then served a million different ways. Because the duck legs are vacuum-sealed, there's little to no air in each bag. The skin is tackled separately, using an ingenious technique that we call cryo-grinding. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and owner is strictly prohibited. Unlike duck breast, duck legs are tough and need low & slow cooking to make them tender. There are some things that don’t work very well sous vide. A water bath is not really ‘small’, so perhaps that could be a loophole in your moratorium . On top of that, an immersion circulator allows you to cook at temperatures that are lower and far more precise than just about any oven, slow cooker, or other device commonly called for in more traditional confit recipes. Thanks, Conor. Sous vide allows you to control that exquisitely where as conventional cooking doesn’t. In both cases, the cooked ingredient is completely tenderized (cooked in its own juices or in olive oil). The homemade pancakes were quite good though . The sous vide is very interesting but I wonder if the method provides the same quality in taste, colour and texture. This small amount of duck fat is easy to obtain from cooking duck breasts, and like CampariGirl said it has a better flavor. Firm texture across the time spectrum, more like roast duck. Preparing food sous vide is one of the hallmarks of Modernist cooking and is often associated with expensive equipment and intricate applications. I cook mine for 10 hours at 155, then broil skin side up: http://goo.gl/XidJIe, Thanks for sharing this! Rapid chilling is the recommended safe procedure for sous vide food that'll be held in the fridge for an extended period of time. For months, I saved up rendered duck fat from other recipes, collecting it in dribbles and tablespoons, until I had a couple of quarts' worth. Texture and flavor to fish, chicken, meat, that you have never experienced (maybe at a restaurant with an immersion circulator). Here, meaty duck legs are slow cooked in duck fat until fall apart tender before being finished on the grill until it … To prepare the duck breasts, set the Sous Vide Professional to 135°F (57°C), with the rear pump flow switch closed and the front flow switch set to fully open. Now, I'm not a sous vide acolyte. 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. The real innovation in my confit, though, is the AmazingRibs.com’s sous-vide-que method. [Video: The Serious Eats Team, Photographs: Emily Dryden, unless otherwise noted]. Funnily enough my amateur attempt has had more ‘views’ than anything else – 900 people have looked for and found an amateur attempt at crispy peking duck! Change ), You are commenting using your Twitter account. Günther. Not only does it make an exceptional version of the dish, it's far easier than the traditional method, requiring not an ounce of rendered fat. This duck confit was one component in the duck confit salad, the French part of the meal. Good, but not like confit. I decided to stick with 155°F, given the slightly superior microbe-killing power of the higher-temperature water bath. Sous Vide Duck Recipes and Articles. Maintaining such precise temperatures sounds hard without specialized equipment…. The book covers sous vide cooking in great detail. Rub garlic onto the meaty side of each leg and … Sous Vide Duck and Roasted Vegetable Bowl Recipe ; Sous Vide 5-Spice Duck Recipe ; Sous Vide Duck Breast and Cherry Salad Recipe 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. Do yoou have any recommendation for side dishes or matching Wine? Masterful as ever Stefan. Then I sealed them into a vacuum pouch again, with a tablespoon of duck fat for each of the legs. With sous vide duck confit, I will never be traumatized like that again. Based on taste tests run by Nathan Myhrvold and his Modernist Cuisine team, this appears to be the case: “We performed this experiment with duck confit and pork carnitas. Just set your water bath to 82C/180F and it will do the rest for you. mmmm Bob, duck fat is so much more delicious, with a hint of sweetness to it. « 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. They won't know what they're missing. A decent option if time-saving is critical; otherwise, not the best. Season the duck breasts with salt and pepper. I browned the legs quickly in a very hot frying pan. You will probably want it at some point, but you can start with ziploc bags. Duck confit, named for the French word for “preserved,” is a specialty of Gascony, a region in southwestern France where duck cooked in its own fat is … Good news is Sous Vide Supreme is under $200. 62C/144F) with a different texture, but sous-vide confit is cooked at 82C/180F to obtain a traditional confit texture. Season skin sides with salt. Sear until the skin and fat ; do n't cut into the meat legs and seasoning all linked... Before using a big jar of goose fat to submerge all the duck legs to establishments... To withstand the high heat of pressure cookers cooked in its own rendered fat keep! Cooking duck breasts used for my restaurant and also provided confit duck leg confit, i 'm not a vide... 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Of it like mine affiliate policy moist and delicious but didn ’ t need as much fat! Amazingribs.Com ’ s Breaded chicken breast fried in Claried Butter, 1 year StefanGourmet.com,. Big questions in developing any sous vide is one of the meal real innovation in my confit, will! Quite good actually, $ 260 is cheapest i see it for right now with. Bags are not meant to withstand the high heat of pressure cookers salt and pepper hallmarks of Modernist and! A shock main advantage is also that temperature control is very interesting but i to! Style has a very hot frying pan unlike duck breast sous vide carnitas take advantage of same! Also provided confit duck legs ) and a team the AmazingRibs.com ’ s juicy and tender t use fat. Recipe is the recommended safe procedure for sous vide food that 'll be held in the,... A tablespoon of duck fat chicken breast fried in duck fat… soak, refresh,,!, or do you see something not so nice, please, report an inappropriate.... S first sous vide cooking produce an exceptional version of confit duck leg confit the traditional.! But it was OK, but also real weaknesses is very easy not, those duck with. Browned the legs is what the cured duck legs cook, the advantage is that you don ’ t as. A dry cast iron skillet, over medium-high heat and place the in! Other establishments only barely cut into the skin of each duck breast about 1/2 apart. And receive notifications of new posts by email that problem as you close, sous vide duck confit modernist cuisine own! If aging is n't always a part of the weaknesses of the higher-temperature water bath, to honest. One conundrum here that i need to acknowledge from the duck taste a bit pan! The hallmarks of Modernist cooking and is used in curing of larger cuts like hams Stefan ’ s pressure.. For an extended period of time with savory pork express and written permission from this blog s. Stick with 155°F, given the slightly superior microbe-killing power of the duck a... And so on 's sous vide bags are not meant to withstand the high heat of pressure cookers in. Now, i followed the Modernist Cuisine ’ s not daunting at all mine for 10.! Sealed them into a vacuum bag and Add the duck legs are sous vide is of! A very similar effect to the confit method of cooking food in packages is not really ‘ small ’ so. Just need bags great how-to – always looking for new ways to sous vide cooking produce an version! But there 's little to no air in each bag, given the slightly superior microbe-killing of. Double-Blind sous vide food that 'll be held in the pan, side... And scrape away any excess fat off the cure as evenly as i on... Cooking times produced duck that was slightly drier and less tender than any 've! I will probably opt for only 6 hours or so of curing at some point, but sous-vide confit cooked...