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30 minutes ago, JoNorvelleWalker said:
I highly recommend Mark Bittman's NY Times crisp-braised duck legs with aromatic vegetables. Even for me an easy recipe.
https://forums.egullet.org/topic/161954-dinner-2021/?do=findComment&comment=2307933
Thank you. I have a very similar recipe which I adore but I was much more interested in time and temperature to cook duck legs sous vide without the confit step.
edited to add that I will just use the time and temperature given and skip the salting.
27 minutes ago, JoNorvelleWalker said:
I highly recommend Mark Bittman's NY Times crisp-braised duck legs with aromatic vegetables. Even for me an easy recipe.
https://forums.egullet.org/topic/161954-dinner-2021/?do=findComment&comment=2307933
Thank you. I have a very similar recipe which I adore but I was much more interested in time and temperature to cook duck legs sous vide without the confit step.
