A few days ago I started work on a recipe for Duck Leg Confit from
Modernist Cuisine.
First off I needed to
prepare the confit cure mix for the duck legs to cure in for 10 hours under
vacuum.
I am only curing two duck legs so I needed to scale down the
recipe from the book in order to cut down the amount of cure I had to make,
however I still ended up with too much so I vacuum packed it to use another day
on a different recipe. You will need digital gram scales for this
recipe!
Ingredients for confit cure mix
200g kosher
salt
20 toasted coriander seeds
2.2g mashed garlic
1.4g crushed star
anise
1g finely grated orange zest
0.4g thyme leaves
0.16g crushed
black peppercorns
0.08g thinly sliced bay
leaves
Method
Combine, vacuum seal, and refrigerate
until use.
With my cure mix made I then spread 41.5g of the mixture onto
each duck leg and vacuum sealed before placing in the fridge to cure for 10
hours
Day two of the confit cured duck leg recipe from Modernist Cuisine.
My duck legs have been curing in the confit cure mix for
10 hours so it was now time to wash off the cure and dry the duck
legs.
Once the duck legs were dry I vacuum sealed them individually with
20g of duck fat.
I then cooked them for 10 hours at 82 degrees and the outcome was amazing, the best confitI have ever tasted!!
