I apologize for not adding an ' alert ' for my post.
personally I think that the temps for completely rendering the fat
are too high for optimum meat cooking , even dark leg meat.
and i like Duck Br's on the rarer side.
on the other hand , although not via SV
Madeleine Kamman
did ' Duck Two Ways " :
bone out the breast ( w the skin on )
score the skin , a cook in a hot pan to get the skin brown , then flip and finish in an oven
keeping the meat pi9nk.
legs ( + skin ) were roasted on a rack over water at a high temp
400 - 425 F for 40 - 45 minutes.
the water prevented the drippings from burning and they will burn if not careful
first course was the sliced pink duck breasts
second duck course were the very crispy and very tasty duck legs
the fat was rendered , and the legs were moist and the skin very crispy
I made these several times for my father. the problem w the legs
is they were very very hot and it tried ones patience to wait for them to cool a bit
thus one invariably burt ones mouth on the first bite
best duck legs ever , I think.
but no SV was involved.
the duck legs were oc course the leg + thigh.
on trimmed the fat on the legs so none of the skin was tucked under the
thigh. there was fat in the water pan after the cooking which one might save.
the fat will splatter in your oven and you will get some smoke from this
techiique. this will interest your smoke alarms !
I dont low what temp the leg meat got to , having no digital thermometers
back then. but the combination of very crispy skin , and some crispy
fat still left on the legs , very very hot , muted any greasy feel or taste.
give this a try for legs , but beware of the smoke !
these days one would save the carcass and iPot it for dup stock
plain , or roasted first. didn't do that back then
a mistake
