[Moderator note: The preceding section of this discussion (find it here: (Dinner! 2013 Part 5)) reached the 20-page mark, which is the point at which a topic becomes too large for our servers to handle efficiently, so we've divided it again.]
Tonight I pulled from the freezer 2 SV duck legs confit. Although the skin was beautiful these were nothing compared to the label rouge legs I used to buy in France. 4 for 16 euros, cannot do it here...
These legs were salted 24 hrs and cooked at 75 c for 10 hrs. They don't have the pulled apart texture of confit.
Edited by Mjx, 07 December 2013 - 03:26 AM.
Moderator note added.