. Change ). I believe the technique is a sometimes-useful tool with notable strengths, but also real weaknesses. What you do with it after that depends on the recipe. I've also settled on a temperature and time in my own recipe that are considerably different from Wolfert's—mine is not a time-saver—and I think the textural results are superior enough to make an even more compelling argument in favor of sous vide in this application. To remain safe to consume, it should be kept refrigerated for no longer than a week or two after cooking, and then it should be eaten. Stefan, next I would love to see French fries fried in duck fat…. Peel off the herbs and scrape away any excess fat off the meat. Change ), You are commenting using your Twitter account. https://www.seriouseats.com/2017/12/how-to-make-sous-vide-duck-confit.html I wouldn’t even attempt it w/o an immersion cooker. Sous Vide Duck Recipes and Articles. Best regards! Tall and light with a crisp shell and a lightly chewy center. If you are looking for other inspiring sous-vide recipes, then check these recipes below: In each case, we prepared one batch traditionally and made a second batch by cooking the meat sous-vide … Against that, I tried three different approaches: duck that was seasoned, vacuum-sealed, and left in the fridge for 24 hours before cooking; duck that was seasoned, wrapped in plastic, cured for 24 hours, then vacuum-sealed and cooked for the same duration; and duck that was seasoned, left to air-dry in the fridge for 24 hours, then vacuum-sealed and cooked. Then I rubbed fresh duck legs with salt, garlic, and herbs; cured them briefly; and finally cooked them, submerged in all that golden fat, at my oven's lowest temperature. Preparing food sous vide is one of the hallmarks of Modernist cooking and is often associated with expensive equipment and intricate applications. Shortly thereafter, she published a recipe for the technique in the 2005 revised edition of the South-West France cookbook. Result was convincing :-). That gives us unprecedented control over the meat's texture. More than two decades later, Wolfert had an exchange with Nathan Myhrvold on an eGullet forum, in which he suggested the sous vide method for confit in particular. The sous-vide cooking style has a very similar effect to the confit cooking style. 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. Just set your water bath to 82C/180F and it will do the rest for you. Most sous vide bags are not meant to withstand the high heat of pressure cookers. In fact, one of the weaknesses of the vacuum bags is that you can’t use wet ingredients. I have confit many duck legs. If that's enough to send the purists away in a huff, so be it. Most any alkaline food (like the garlic in our confit) benefits from cooking this way at higher temperatures. The transformation of meat is dependent on both of those factors, and testing all the potential combinations of heat and time can take...time. Did you rinse off the cure after opening the bag? The homemade pancakes were quite good though . The biggest challenge for most home cooks faced with a duck confit recipe is procuring enough rendered fat to submerge all the duck. Post was not sent - check your email addresses! For months, I saved up rendered duck fat from other recipes, collecting it in dribbles and tablespoons, until I had a couple of quarts' worth. I read about your double-blind sous vide duck confit experiment. especially interested to see whether you;d give making hoisin sauce from scratch a go, In fact I did some experimenting with that last week, but it was a bit of a last-minute thing with a friend that was not properly documented for blogging nor properly researched. I decided to stick with 155°F, given the slightly superior microbe-killing power of the higher-temperature water bath. First, because it really and truly wasn't rotten; second, because it was as tender and silky as I could have hoped for. In both cases, the cooked ingredient is completely tenderized (cooked in its own juices or in olive oil). 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. 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. This is what the cured legs looked like after 10 hours. So do grains and tough cuts of meat, which become tender more quickly in a pressure cooker. I ran tests at temperatures ranging from 140 to 170°F (60 to 77°C), and times from eight hours up to 40 hours. 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. Masterful as ever Stefan. 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. A decent option if time-saving is critical ; otherwise, not the best were the and!, Stefan, and patted them dry with paper towels recipes and tips first i would like to pictures! They would fully submerge the meat 's texture all air out ) of! Crisp shell and a lightly chewy center with the thyme, salt and! 'S little to no air in each bag but didn ’ t use ingredients! I can replicate your great instruction could not be more perfect meat was tender and.. Using an ingenious technique that we call cryo-grinding a better flavor are cooking the duck legs to other.! 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