I followed the Modernist Cuisine recommendation of using 18% by weight cure mix (i.e. 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. I did 10 hours in vac and Salt brine with sage, thyme and crushed bay leaves. A decent option if time-saving is critical; otherwise, not the best. Incredibly silky and moist; completely fork-tender. Season duck all over with salt and pepper. Cut several very shallow crosswise slashes across the skin of each duck breast about 1/2 inch apart. And, technically speaking, that purist would be right. Rub garlic onto the meaty side of each leg and … Thanks. 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. I recommend the heavy duty freezer kind. The best were the 36- and 40-hour samples, which were difficult to distinguish. I will try today if I can replicate your great instruction. Duck confit, named for the French word for “preserved,” is a specialty of Gascony, a region in southwestern France where duck cooked in its own fat is … The duck pictured above, made to Modernist Cuisine specs, was cooked at 82°C for 8 hours, before being chilled in an ice bath and refrigerated. Rub the duck with the thyme, salt, and peppercorns. Cooking the duck sous vide automatically solves that problem. Use a retort bag instead. The most famous of confits, duck confit, was made by slowly cooking lightly cured duck legs in rendered duck fat, and then storing the cooked legs in the fat. 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. Once the duck is cooked, it can be kept refrigerated, in its unopened bag, for one, maybe two weeks. I do it the old fashion way. How interesting! "Modernist Cuisine" is an amazing set of books by Nathan Myhrvold and a team. 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. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and owner is strictly prohibited. I packed the cure as evenly as I could on the duck legs, and vacuum sealed them to facilitate the curing process. Good, but not like confit. 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. But that long cook also killed any microorganisms lurking on or in the flesh, because that's what heat does when given enough time. 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. (Kenji's sous vide carnitas take advantage of this same principle.). 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. You will probably want it at some point, but you can start with ziploc bags. LOL yes i read about that – and hanging it up in a cool airy place and so on. 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. That sounds very nice. Wine companion was a Château Champarel (Bergerac) 2009. now enjoyying a 5y aged Ramon Alones Specially Selected. 1 package of Grimaud Farms duck confit seasoned legs; 2 tablespoons of duck fat; Equipment: All of my recommended kitchen tools are listed here. Very cool. This recipe takes duck confit to new heights by using the sous vide method for moistness and tenderness along with the grill for smokiness. It is possible to make duck legs tender with sous-vide at lower temperatures (i.e. Blowing up the duck with a bike pump to loosen the skin was fun, though…. Thanks, Conor. These are absurdly easy to use. (Then again, I'd never had sous vide duck confit.). 62C/144F) with a different texture, but sous-vide confit is cooked at 82C/180F to obtain a traditional confit texture. Duck confit that's silkier and more tender than any you've ever tasted. Crispy, grilled rice paper sheets topped with savory pork. The taste was great but a bit too salty, so next time I will use a shorter cure time for the same size duck legs. And, to be honest, in many cases, I prefer that gradient. Hope this helps; let me know how it turns out. Sous Vide Duck and Roasted Vegetable Bowl Recipe ; Sous Vide 5-Spice Duck Recipe ; Sous Vide Duck Breast and Cherry Salad Recipe French/European ducks apparently are smaller than their American counterparts at 250 grams (about 1/2 pound) per leg, rather than the 400 grams (.9 lbs) Moulard duck legs described in Modernist Cuisine. I used to make it for my restaurant and also provided confit duck legs to other establishments. Change ), You are commenting using your Facebook account. But I often don't want that. SVS for under $200 sounds VERY cheap. (This duck fat was rendered from the duck breasts used for my recent duck breast experiment.). A few weeks later, my greased hands fumbled that glass bowl of confit, leaving me with a pile of duck, shattered glass, and fat melting between the floorboards. Did you ever do crispy peking duck (or similar)? It takes me at least 12 hours, in many water bath, to remove the salt. Yes, you can use a sous-vide machine for this confit potatoes recipe. Learn more on our Terms of Use page. Sorry, your blog cannot share posts by email. While my sous vide duck confit recipe isn't intended to be aged like a classic confit, I was still curious to know how important the curing step was. The recipe in the book calls for it to be reheated sous vide, then cooked in a frying pan to crisp the skin and served with potatoes also cooked sous vide with duck fat. The book covers sous vide cooking in great detail. It was OK, but I want to do it better before posting about it. A few weeks later, I boarded a plane to Italy and didn't come back for nearly a year. Farmers in rural southwest France would find themselves with an abundance of meat at the various points in the year when animals were slaughtered—more meat than they could hope to eat before it turned. The legs were cooked sous-vide at 82C/180F for 8 hours. Heat a dry cast iron skillet, over medium-high heat and place the leg in the pan, skin side down for 6 minutes. The final step was to pack the meat into a container, pour the liquefied fat on top to fully submerge it, and cool it down enough for the fat to solidify. Step 2 Set the Anova Sous Vide Precision Cooker to 170°F (76°C). 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 Not only does sous vide cooking produce an exceptional version of confit duck leg, it's far easier than the traditional method. Remove duck from water. I was recently corresponding with Emily Kaiser Thelin and Andrea Nguyen, author and editor, respectively, of the biography and cookbook Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life, and they pointed me toward the original, 1983 edition of Wolfert's The Cooking of South-West France, in which she describes the implications of sous vide cooking on page 349. Yes, as described in the blog. I looked it up and that is what I paid. If you are interested in Sous Vide cooking, check out his work. Here's a description of the results from my tests: In addition to the above temperatures, I also ran tests at five degrees above and below my preferred 155°F sample, just to make sure I wasn't hovering close to, but not exactly on, the ideal temp. 90 grams of cure for 500 grams of duck legs) and a curing time of 10 hours. 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. Or freeze you liquid ingredients before vacuum sealing. And seperate vacuum packing equipment, or do you just need bags? Firm texture across the time spectrum, more like roast duck. This site uses Akismet to reduce spam. Sorry I missed that part. Some HTML is OK: link, strong, em. 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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Component in the Facebook group Exploring sous vide seemed the perfect technique for this dish send the purists away a... And complex, oaked white or smooth red equipment, or do you see something not so sous vide duck confit modernist cuisine. Possible to make duck leg confit the traditional way, you are cooking duck! Could share them on the recipe, almost melting, texture - check your email addresses tenderness along the... Simple cure mix ( i.e dryness is a sometimes-useful tool with notable strengths, but not. Over very low heat until tender recipe by dividing and conquering when you open up the bag browned crisp... Send the purists away in a blind tasting nobody could tell the.... Subscribe to our newsletter to get the latest recipes and tips “ confit ” was a Château Champarel ( ). Oaked white or smooth red similar effect to the confit cooking style has a very similar effect the. 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