Save this Sous vide duck confit pavé recipe and more from Modernist Cuisine: The Art and Science of Cooking to your own online collection at EatYourBooks.com Subscribe to our newsletter to get the latest recipes and tips! They were quite good actually, the salt just overpowered the duck taste a bit. Duck confit that won't ever end up studded with shards of glass, like mine. Typically, the pasteurized food pouches are rapidly chilled by placing them in an ice water bath for at least the time listed … I decided to stick with 155°F, given the slightly superior microbe-killing power of the higher-temperature water bath. « Stefan's Gourmet Blog, Duck Leg a l’Orange Sous-Vide | Stefan's Gourmet Blog, Sous-Vide Pork Belly Asian Style with Garlicky Broccoli | Stefan's Gourmet Blog, Braised Flat Iron Steak with Parsnip Fondant (Draadjesvlees) | Stefan's Gourmet Blog, Duck Breast and Sunchokes Sous-Vide With Mushrooms and Five Spice, Fresh Pappardelle with Mushroom and Walnut Ragù, Why You Should Cover and Insulate Your Sous Vide Container, Grilled Sardine with Tomato Dashi and Tomato Concassé, Sous-Vide version of Layered Foie Gras, Smoked Eel, and Green Apple, Arroz de Marisco (Portuguese Seafood Rice), How to choose Time and Temperature to cook Meat Sous-Vide, Top 10 Secrets to Make the Best Homemade Ravioli From Scratch, How To Prevent A Bad Smell With Long And Low Sous-Vide Cooks, Pork Belly Sous-Vide Time and Temperature Experiment, Pork Neck or Pork Shoulder Sous Vide Temperature Experiment, The Use of Chilling After Cooking Steak Sous-Vide, Steamed Oysters with Black Bean Sauce (Oesters van Nam Kee), Understanding What Happens To Meat When You Cook It, Part 1: Juiciness. We never made confit because of the effort involved…but this is much more manageable…. Wine companion was a Château Champarel (Bergerac) 2009. now enjoyying a 5y aged Ramon Alones Specially Selected. https://www.sousvidetools.com/toolshed/recipes/duck-confit-sous-vide So do grains and tough cuts of meat, which become tender more quickly in a pressure cooker. ( Log Out /  steaks cooked to a precise temperature from edge to edge, Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life, Bánh Tráng Nướng (Grilled Vietnamese Rice Paper With Egg, Pork, and Condiments), Yes, Dry-Aging Duck at Home Is Worth the Wait, How to Get the Most Dang for Your Duck: A (Very) Serious Eats Project. You can substitute lard, a totally legitimate choice, but one that imbues the dish with a heavier, porkier flavor compared with duck fat. "Modernist Cuisine" is an amazing set of books by Nathan Myhrvold and a team. Tall and light with a crisp shell and a lightly chewy center. LOL yes i read about that – and hanging it up in a cool airy place and so on. To prepare the duck breasts, set the Sous Vide Professional to 135°F (57°C), with the rear pump flow switch closed and the front flow switch set to fully open. I think it would have been better to clean in a water bath for 20 min as the result was still quiet salty, but not anoying. And a lot of duck. Post was not sent - check your email addresses! Generously season meat sides with … I have confit many duck legs. Nov 20, 2012 - Thanksgiving is the most food-focused of all U.S. holidays, and much has been written about its traditional centerpiece, the turkey. Apart from using much less duck fat, the advantage is also that temperature control is very easy. It came out great, but it was too much goose fat to keep. [Video: The Serious Eats Team, Photographs: Emily Dryden, unless otherwise noted]. Confit is a traditional French preparation to cook the legs low and slow in duck fat to make them tender as well as preserve them. To make duck leg confit the traditional way, you need quite a bit of duck fat. and they claim that in a blind tasting nobody could tell the difference. I recommend the heavy duty freezer kind. I followed the Modernist Cuisine recommendation of using 18% by weight cure mix (i.e. I doubt that I’ll be buying any of the equipment anytime soon — I’ve declared a moratorium on small appliance purchases — but, if I do, I know where to come for information on using it. I admire your open admissions regarding the seasoning. I have done confit before using a big jar of goose fat, but didn’t brine first. Imagine: duck confit that you can make right now, with nothing more than duck legs and seasoning. Once the duck is cooked, it can be kept refrigerated, in its unopened bag, for one, maybe two weeks. If you are interested in Sous Vide cooking, check out his work. Store-bought duck fat is expensive, and making a sufficient amount at home requires a lot of it, and a lot of time—more than most home cooks will find reasonable. SVS for under $200 sounds VERY cheap. I rinsed the duck legs with cold water to remove all of the salt, and patted them dry with paper towels. Ah, now I see what you meant. For the final preparation, Preheat the oven to 500F. Their solution was to start by curing the meat with a generous amount of salt, along with seasonings like thyme and garlic, allowing the salt to draw out moisture and lower the meat's water activity. I cook mine for 10 hours at 155, then broil skin side up: http://goo.gl/XidJIe, Thanks for sharing this! I paid more than triple that for mine…, With the specialized equipment it’s not daunting at all. Based on taste tests run by Nathan Myhrvold and his Modernist Cuisine team, this appears to be the case: “We performed this experiment with duck confit and pork carnitas. You could share them on the Facebook page of Stefan’s Gourmet Blog, or in the Facebook group Exploring Sous Vide. One could, in theory, cure the duck with an appropriately large amount of salt, vacuum-seal it, cook it for hours on end at a temperature that is high enough (and for a time that is long enough) to kill whatever bad bugs might be in the bags, and then leave the pouches unopened in the refrigerator for several months to age it. The sous-vide cooking style has a very similar effect to the confit cooking style. The homemade pancakes were quite good though . Because the duck legs are vacuum-sealed, there's little to no air in each bag. Sorry, your blog cannot share posts by email. The NYC food scene is a Wild West these days with delivery options skyrocketing out of pure necessity. A long time ago, I set about making a big batch of duck confit at home. Good choice of wine, sine duck confit is a dish from the same region as the wine, and it has had some bottle aging, which works well with confit. We get around this dilemma in our sous vide duck recipe by dividing and conquering. Season skin sides with salt. I did 10 hours in vac and Salt brine with sage, thyme and crushed bay leaves. Season duck all over with salt and pepper. Incredibly silky and moist; completely fork-tender. Not only does it make an exceptional version of the dish, it's far easier than the traditional method, requiring not an ounce of rendered fat. We may earn a commission on purchases, as described in our affiliate policy. (Kenji's sous vide carnitas take advantage of this same principle.). You will probably want it at some point, but you can start with ziploc bags. Your only choice is ziploc (submerge them in water as you close, in order to get all air out). I read about your double-blind sous vide duck confit experiment. If that's enough to send the purists away in a huff, so be it. Sides: pan-fried potatoes or mashed potatoes, and a salad or sauerkraut. Sous vide seemed the perfect technique for this dish. The ziploc bags are great. Some comments may be held for manual review. The skin is tackled separately, using an ingenious technique that we call cryo-grinding. But that long cook also killed any microorganisms lurking on or in the flesh, because that's what heat does when given enough time. Shortly thereafter, she published a recipe for the technique in the 2005 revised edition of the South-West France cookbook. One of three tasters noted that the air-cured duck had a deeper, muskier flavor, which I also noticed (but I wasn't tasting it blind). The 170°F duck, cooked for eight hours, was tender and delicious—just not as tender and delicious as the duck cooked using the settings that I ended up pegging as the ideal combination of temperature and time: 155°F (68°C) for 36 hours. Well worth it. For the dry brine for 1kg of rock salt or sea salt I use 30 gr of salpeter or sodium nitrate, 50 gr sugar, 1 pulverized bay leave , 1 tsp of pepper and a dash of cloves. 90 grams of cure for 500 grams of duck legs) and a curing time of 10 hours. In the end, my advice is to either cure the duck in the vacuum bag for 24 hours before cooking, or just cook it straight away without the curing period. mmmm Bob, duck fat is so much more delicious, with a hint of sweetness to it. It is possible to make duck legs tender with sous-vide at lower temperatures (i.e. None of which involve shards of glass—guaranteed. Open the bag and remove duck. First, the cured duck legs are sous vide in duck fat for 24 hours at 145°F to make them extra-moist and tender. Step 2 Set the Anova Sous Vide Precision Cooker to 170°F (76°C). (Then again, I'd never had sous vide duck confit.). The process is called purging and is used in curing of larger cuts like hams. The result was very tender flaky duck meat with crispy skin. ( Log Out /  https://www.seriouseats.com/2017/12/how-to-make-sous-vide-duck-confit.html I only rinsed once, very thoroughly, and did not soak (let alone twice). But one would be flirting with the very remote yet very deadly threat of botulism, which means that I can't recommend aging sous vide duck confit here or in my recipe. The main advantage is that you don’t need as much duck fat. This site uses Akismet to reduce spam. Remove duck from water. 62C/144F) with a different texture, but sous-vide confit is cooked at 82C/180F to obtain a traditional confit texture. It’s great to learn from other people’s mistakes…. During all that time, my confit sat in the fridge, encased in its protective fat, with a note on the bowl for the person who was subletting my apartment: "Don't touch. In both cases, the cooked ingredient is completely tenderized (cooked in its own juices or in olive oil). “Confit” was a means of preserving foods in an age before refrigeration. Making duck confit is also very easy with sous vide and after being cured is cooked at 167°F / 75°C for 10 to 20 hours with some duck fat in the pouch. Use a retort bag instead. Learn more on our Terms of Use page. The 160°F (71°C) samples were drier than the duck cooked at 155 and 150, while the latter two were indistinguishable from each other. Sous vide cooking involves sealing food in a plastic bag, then cooking it in a water bath set to the exact temperature you want to finish at. Just easier to obtain. First, because it really and truly wasn't rotten; second, because it was as tender and silky as I could have hoped for. Did you ever do crispy peking duck (or similar)? Or do you mean something else? For comparison, Wolfert calls for a water bath held at 180°F (82°C), and times ranging from five to nine hours, which adhere more closely to traditional confit conditions. One could. Thanks for the comment. But I often don't want that. Crispy, grilled rice paper sheets topped with savory pork. Great how-to – always looking for new ways to sous vide my duck. Cut several very shallow crosswise slashes across the skin of each duck breast about 1/2 inch apart. Most sous vide bags are not meant to withstand the high heat of pressure cookers. Since this was my first experiment with sous-vide duck leg confit, I followed the instructions from Modernist Cuisine. The cooking time and temperature were perfect as the meat was tender and succulent. Now, isn't that something? I learnt that you have to wash it quite thoroughly, first rinse it off, then soak, refresh, soak, refresh. It excels if consistency is your ultimate goal—if you want steaks cooked to a precise temperature from edge to edge, for instance. Change ). Wolfert, I've been told by Thelin, ranks sous vide duck confit as a great time-saver, but one that lacks a certain something compared with the real deal. Hope this helps; let me know how it turns out. I wasn't able to get great results at 170°F, even in as short a time as eight hours, so I didn't bother trying to push up the temperature to 180°F—all that lay ahead was dryness. With the same size of the duck legs, next time I will probably opt for only 6 hours or so of curing. The big questions in developing any sous vide recipe are how hot and how long. This is another great, informative post, Stefan. Try a 2-3 hour purge in cool water and let them rest overnight before proceeding so the brine equalizes. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. (and then we will all go on a cleanse), I’m sure that would be lovely, but I don’t think I could get that much duck fat. Yes, you can use a sous-vide machine for this confit potatoes recipe. I’ve been reading your posts for ages but i cant remember seeing that one – ever consider giving it a try? It was OK, but I want to do it better before posting about it. Pull-apart tender meat and ultra-crisp skin: It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful. A purist would tell you that un-aged duck confit isn't confit at all, that the aging part of the process is essential to a true confit. Add the duck legs and sear until the skin is crisp. If you are looking for other inspiring sous-vide recipes, then check these recipes below: Timings were perfect. It was supposed to be a single book on sous-vide cooking, but things got a little out of hand and it ended up being a 5-volume standard textbook on a modernist approach to cooking. 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