• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Followers 0
Simon Lewinson

First time making confit de canard en sous vide

5 posts in this topic

Hi all,

I am a first timer with regard to making confit duck legs. Living out in the sticks, I cannot readily get fresh duck, so have procured some frozen white pekin duck legs.

I have defrosted them, trimmed off the excess fat to render, salted them heavily with sea salt, bay leaves, thyme, garlic, juniper berries and pepper and vacuum sealed them. I intend to leave them to cure for twelve hours in the fridge, unpack and rinse then cook sous vide at 78 degrees C for 12 hours.

image.jpg

image.jpg

The photos are just after packing.

My main questions are:

How much liquid should be extracted from the legs?

Should I include further seasonings in the bags when cooking?

Is 12 hours curing adequate?

How long should I let it rest before consumption?

I have trawled the forums and google, and I am finding so much conflicting information.

Thanks

Simon

Share this post


Link to post
Share on other sites


How much liquid should be extracted from the legs? Not quite sure what you mean here, can you clarify?


Should I include further seasonings in the bags when cooking? Thomas Keller puts some garlic, peppercorns, bay leaves, and thyme in a plastic wrap parcel (tightly wrapped so the herbs don't touch the flesh directly) and vacuum packs it in the bag while cooking.


Is 12 hours curing adequate? Yes


How long should I let it rest before consumption? I've had them virtually straight away and they are good. Make sure you dry them thoroughly before frying them so the skin doesn't slough off. I'd do this by storing them uncovered overnight in the fridge.


Nick Reynolds, aka "nickrey"

"My doctor told me to stop having intimate dinners for four.
Unless there are three other people." Orson Welles
My eG Foodblog

Share this post


Link to post
Share on other sites

Nick, I was wondering how much liquid the salt extracts during the curing.

Might try a spice pack in one of the bags.

Thanks

Simon

Share this post


Link to post
Share on other sites

Sorry Simon, missed this question when it appeared. Curing does make the meat firmer and the salt does get moist so some liquid is extracted but I haven't weighed the legs before and after salting and so can't comment specifically on how much. I do know, though, that the resultant confit is very moist.

You may find that the 12 hours curing is too much, most do it overnight (eg. eight hours) or shorter (eg. Keller recommends curing for six hours). The last lot I did cured for six hours and came out at just the right level of saltiness.


Nick Reynolds, aka "nickrey"

"My doctor told me to stop having intimate dinners for four.
Unless there are three other people." Orson Welles
My eG Foodblog

Share this post


Link to post
Share on other sites

Nick, thanks for the comments.

Just tried a couple of turkey legs over the weekend as they are $5 per kilogram. Brined them for about 3-4 hours then washed, bagged with duck fat from last confit and cooked sous vide at 79 degrees C for 10 hours. Had them last night as a ragu with thinly sliced sauteed carrots on fettucini and it was fantastic. Not too salty but fantastic flavour. Having the leftovers for lunch today at work :biggrin:

Thanks for the input and I will be confiting more and more depending on the availability of duck parts.

Simon

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Similar Content

    • By bhsimon
      I want to make mint spheres for use in a hot sauce. (Think lamb with mint caviar.)   Can this be done? Is it possible to make heat-stable spheres?   What is the most effective way to extract mint flavour from the raw leaves? I don't want the resulting spheres to contain alcohol as it will be served to children. My cursory investigations indicate that glycerol may be an alternative—has anyone done this?
    • By Gunnsr42
      Hello foodies. Tell us what work of art you're cooking for your meals these days. 
    • By boudin noir
      I recently did some halibut steaks sous vide. They were about 1 1/2  inches thick. I did them for 30 minutes at 122 degrees. When i took them out to brown them, they were very fragile. As I browned them they fell apart. They were delicious, perfectly cooked from an eating point of view, but ugly. Too hot, too long or both?
    • By bhsimon
      Anyone tried this?
       
      I'm trying to think of something novel to do for my friends at an upcoming birthday weekend. We are renting a house in the Hunter Valley (Australian wine region) and food is a major component of our weekend. Last time I did fizzy fruit—the grapes and oranges were awesome and everyone enjoyed the unique experience. I want to do something quirky like that again.
       
      The whipping siphon is easy to transport so I'm interested in using it. The siphoned soufflé in Modernist Cuisine, volume 4 page 297, has a chocolate variation that does not require propylene glycol alginate or maltodextrin (I don't have those things in my pantry, yet). That looks like it might be a good one to try. Anyone done that and have some advice for me before I dive in?
    • By bhsimon
      Besides the health concerns, deep frying steak is the best way to get an even colour and crust on steak. In my most recent experiment, I tried the technique of deep frying prior to, and after, cooking the steak sous vide. In the past, I had only fried the meat after it had been cooked.
       
      The meat was veal chops. As can often be the case, the meat was mishandled somewhere along the way. The obvious signs of this were indentations in the surface. This kind of thing makes it tricky to pan fry and get even colour.
       


       
      This soft meat is also tricky to vacuum seal as it can often be further compressed and misshapen in the process.
       
      I was delighted to observe that a short 45 seconds in hot oil fixed both of these issues! I didn't expect that. Nice. The meat plumped up and that indentation was gone. It also held its shape nicely when vacuum packed.
       

       
      Time and temperature matters. The difference can be just a few seconds or degrees. In the next picture, the time was the same but the oil was 20°C hotter for the steak on the left and the crust is noticeably darker. My next experiment will try 30 seconds at 200°C before and after.
       


      The goal is to keep the crust as thin as possible.
       

       
      I hadn't anticipated the secondary benefits of deep frying prior to sous vide. The plumping of the meat and slight firmness made them easy to package and present. I am curious whether anyone has observed this. I am also curious if it would it work in hot water, rather than oil.



  • Recently Browsing   0 members

    No registered users viewing this page.