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gfweb

gfweb

3 hours ago, KennethT said:

I actually made some last week or so - when I brought my first batch of legs home, I froze 3 packs and salted overnight and then SV'd 2 packs at 144F for 12 hours then chilled and refrigerated. One was turned into duck noodles and the other was then finished in the CSO at 250F steam bake for like 30 minutes then put on top of par boiled potatoes to convection bake at 425 until brown and crispy.  Unfortunately both my wife and I forgot to take photos...  Also unfortunately, the precook at 144 barely rendered any fat and wasn't quite as tender as I wanted it to be so I have to reconsider my technique. Maybe I'll go for a higher more common confit texture SV at like 180F for a while and then crisp in the oven.  I used to do that all the time and it always worked out ok.  But I was looking for more of a tender and juicy duck (like the duck legs come out with peking duck or cantonese roast duck) rather than the kind of stringy confit texture so I'm always looking for a new way to do it.

I do duck confit SV and am happy with it. 175 x 12 to 18 hours

gfweb

gfweb

3 hours ago, KennethT said:

I actually made some last week or so - when I brought my first batch of legs home, I froze 3 packs and salted overnight and then SV'd 2 packs at 144F for 12 hours then chilled and refrigerated. One was turned into duck noodles and the other was then finished in the CSO at 250F steam bake for like 30 minutes then put on top of par boiled potatoes to convection bake at 425 until brown and crispy.  Unfortunately both my wife and I forgot to take photos...  Also unfortunately, the precook at 144 barely rendered any fat and wasn't quite as tender as I wanted it to be so I have to reconsider my technique. Maybe I'll go for a higher more common confit texture SV at like 180F for a while and then crisp in the oven.  I used to do that all the time and it always worked out ok.  But I was looking for more of a tender and juicy duck (like the duck legs come out with peking duck or cantonese roast duck) rather than the kind of stringy confit texture so I'm always looking for a new way to do it.

I do duck confit SV and am happy with it. 175 x 12 to 18hourd

gfweb

gfweb

3 hours ago, KennethT said:

I actually made some last week or so - when I brought my first batch of legs home, I froze 3 packs and salted overnight and then SV'd 2 packs at 144F for 12 hours then chilled and refrigerated. One was turned into duck noodles and the other was then finished in the CSO at 250F steam bake for like 30 minutes then put on top of par boiled potatoes to convection bake at 425 until brown and crispy.  Unfortunately both my wife and I forgot to take photos...  Also unfortunately, the precook at 144 barely rendered any fat and wasn't quite as tender as I wanted it to be so I have to reconsider my technique. Maybe I'll go for a higher more common confit texture SV at like 180F for a while and then crisp in the oven.  I used to do that all the time and it always worked out ok.  But I was looking for more of a tender and juicy duck (like the duck legs come out with peking duck or cantonese roast duck) rather than the kind of stringy confit texture so I'm always looking for a new way to do it.

I do duck confit SV and am happy with it

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