abat

I see you have got a very nice plate over there. What is the maker/model? Sorry, i cannot be of any help regarding your crystal.

Precisely. What puzzles me is that I cannot tell a difference in taste between the two versions. Hence, the question: are we attached beyond reason to the tradition, or is my ability to tell a difference in taste compromised? I guess someone who has tried cooking the legs sous-vide both ways can chime in. Thanks!

Regarding quick lazy duck confits. I have made a lot of duck legs properly salted overnight, but recently got lazy and am doing exclusively the 3 minutes version: add salt, pepper, herbs to the fresh leg in a bag, seal and sent it into SV. It comes out really good; in fact, my wife is convinced that we never had a better duck leg at any restaurant. As for me,I think there is difference between the proper and lazy versions, but i am not 100% sure. Even if it exists, the difference is too small to overcome my laziness. What do you think? Does all the long-term salting make any difference?