Sous Vide Duck Confit

[weinoo]

21 hours ago, weinoo said:

But based on the Serious Eats piece, I think I'm gonna go for a temp in the 170 range, for 7 hours or so, and see what happens.

 

This time and temp worked quite nicely...I thought the duck was moist enough, and quite tender.  I crisped the skin in the steam girl for about 20 minutes.  Served with baby lima beans and a salad.

 

These were Moulard legs.

[rotuts]

@TdeV

 

in terms of labeling your SV :get a marker that does not wash off

 

and use the flat area of the SV bag , above the seal , for your labeing info.

[FrogPrincesse]

I bought my Anova for the specific purpose of making duck confit. I use 77C for 12 hours (after a 24 hour cure in salt etc) based on a recommendation from the app (recipe). I have made it countless times and have been very happy with the results.