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I bought a half-dozen duck legs from Hudson Valley Duck Farms. So:
I confited them, sous-vide style. Using the Chef Steps time/temp method of 70℃ for 16 hours. Baked my first bread that wasn't flat in quite some time - the Ken Forkish, same-day practically no-knead, but then proofing it in the Dutch oven (a la Cooks Illustrated maybe), before starting it in the same Dutch oven...in a cold oven. Not bad. Easier. I like easier now.
I bought a half-dozen duck legs from Hudson Valley Duck Farms. So:
℃℃
I confited them, sous-vide style. Using the Chef Steps time/temp method of 70℃ for 16 hours. Baked my first bread that wasn't flat in quite some time - the Ken Forkish, same-day practically no-knead, but then proofing it in the Dutch oven (a la Cooks Illustrated maybe), before starting it in the same Dutch oven...in a cold oven. Not bad. Easier. I like easier now.
