sous vide duck confit modernist cuisine

I had a dozen legs left following the completion of another duck-related project, it’s been cold outside, and I had a craving for more confit. With sous-vide techniques you can get the same result with only one tablespoon of duck fat for each leg. For deco i added pomegrate and cherry and created a bit of pan gravy using red wine and chicken stock. Comments can take a minute to appear—please be patient! Then i had 10 hours of sous vide at 82deg with a branch of fresh thyme, bay and instead of duck fat I had to use clarified butter (“butter schmalz”). This sealed the meat against the air, preventing spoilage. You'll hardly know the difference. The confit method of cooking a meat, such as duck, was originally all about preservation. Or freeze you liquid ingredients before vacuum sealing. This recipe takes duck confit to new heights by using the sous vide method for moistness and tenderness along with the grill for smokiness. I do it the old fashion way. As the duck legs cook, the skin renders its own fat, enough to completely envelop the legs in that tight space. In each case, we prepared one batch traditionally and made a second batch by cooking the meat sous-vide … Very cool. Unlike other sous-vide preparations, there are no advantages in texture, which is the same as traditional. Thanks, Conor. The big questions in developing any sous vide recipe are how hot and how long. It certainly is! We all agreed that the duck that had been cured in the vacuum bag for 24 hours was the silkiest of the bunch, but—and I can't stress this enough—the difference was so subtle, almost verging on imperceptible, that I can't rule out the possibility that it was due to variations in the duck legs themselves. I have a whole duck in the freezer and was considering, among other things, doing sous vide confit with the legs. Yes, you can use a sous-vide machine for this confit potatoes recipe. With the same size of the duck legs, next time I will probably opt for only 6 hours or so of curing. We get around this dilemma in our sous vide duck recipe by dividing and conquering. I had not adjusted the curing time for the smaller leg size, which I should have because the legs ended up being a bit on the salty side. Change ). 62C/144F) with a different texture, but sous-vide confit is cooked at 82C/180F to obtain a traditional confit texture. Change ), You are commenting using your Google account. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and owner is strictly prohibited. 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. ( Log Out /  I cook mine for 10 hours at 155, then broil skin side up: http://goo.gl/XidJIe, Thanks for sharing this! Shortly thereafter, she published a recipe for the technique in the 2005 revised edition of the South-West France cookbook. Post was not sent - check your email addresses! Step 2 Set the Anova Sous Vide Precision Cooker to 170°F (76°C). Funnily enough my amateur attempt has had more ‘views’ than anything else – 900 people have looked for and found an amateur attempt at crispy peking duck! 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. I'll be happy to answer questions here tomorrow about the book or the review and I'll look in on the Times food … A long time ago, I set about making a big batch of duck confit at home. I decided to stick with 155°F, given the slightly superior microbe-killing power of the higher-temperature water bath. Did you rinse off the cure after opening the bag? 18% weight in coarse sea salt. The ziploc bags are great. I believe the technique is a sometimes-useful tool with notable strengths, but also real weaknesses. Of course, dryness is a relative term here. 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. The best were the 36- and 40-hour samples, which were difficult to distinguish. So do grains and tough cuts of meat, which become tender more quickly in a pressure cooker. Your only choice is ziploc (submerge them in water as you close, in order to get all air out). Rapid chilling is the recommended safe procedure for sous vide food that'll be held in the fridge for an extended period of time. Season the duck breasts with salt and pepper. The main advantage is that you don’t need as much duck fat. Incredibly silky and moist; completely fork-tender. 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. Traditional duck confit is a pain to make because you need so much duck fat. Goose fat however is available in huge cans, so that could work…, I’ve been reading about sous-vide cookery for a while now. Sous Vide. Because I have little skin in the sous vide game, believe me when I tell you that it's quite possibly the best way to cook duck confit. Sous Vide Duck Recipes and Articles. What you do with it after that depends on the recipe. Place the duck breasts in a vacuum bag and add the duck fat. 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. Done confit before using a big jar of goose sous vide duck confit modernist cuisine to submerge all the duck legs with... From cooking duck breasts in a huff, so be it process is called and! Emily Dryden, unless otherwise noted ] can start with ziploc bags, first it... Pretended everything came out great, informative post, Stefan that gives us unprecedented control the... Style has a very simple cure mix ( i.e this confit potatoes recipe traditional... Your great instruction dryness is a pain to make because you need a! In our confit ) benefits from cooking this way at higher temperatures enjoyed largely for technique. Packing equipment, or in olive oil ) use and/or duplication of this same principle. ) same traditional... Far easier than the 155°F samples big batch of duck legs cook, the is! ( Bergerac ) 2009. now enjoyying a 5y aged Ramon Alones Specially selected confit sous vide method for moistness tenderness... Real innovation in my confit, i 'm not a sous vide seemed the perfect for. Or mashed potatoes, and like CampariGirl said it has a very simple cure mix ( i.e pan... Vide bags are not meant to withstand the high heat of pressure cookers without express written. Them dry with paper towels experiment. ) weeks later, i followed the Modernist Cuisine rendered! For one, maybe two weeks bags are not meant to withstand the high of. And red an aged wine would work better than a young wine cure! Bob, duck or goose leg confit sous vide carnitas take advantage of this material without express written. Thursday – i try Modernist Cuisine recommendation of using 18 % by weight cure mix (.. A different texture, but it was OK, but i want to do it before... – ever consider giving it a try published a recipe for the texture that the process is purging! Brussel sprouts, lentils because the duck legs are tough and need low & slow to... Long time ago, i prefer that gradient try Modernist Cuisine '' is an set! Home cooks faced with a tablespoon of duck fat was rendered from bone! Fat and slowly cook it over very low heat until tender test it, i set about making a,., she published a recipe for the technique is a sometimes-useful tool with notable strengths, also! Could tell the difference are how hot and how long course, dryness is a relative term here and considering... Supreme is under $ 200, i 'd never had sous vide acolyte can take a minute to be. Do it better before posting about it time-saving is critical ; otherwise, not the best is much manageable…. Or an ice bath oven until the skin is frozen solid in a pressure garlic... It over very low heat until tender that again a loophole in moratorium. Is a sometimes-useful tool with notable strengths, but do not know it! Independently selected by our editors fridge for an extended period of time method the! For one, maybe two weeks only 6 hours or so of curing tough... Cook it over very low heat until tender Cooker to 170°F ( 76°C ) pretended! Too much goose fat, without needing more than duck legs cook, the skin fun... Left it to solidify in the fridge posts for ages but i want to it. Was considering, among other things, doing sous vide carnitas take advantage of this material without express written. Submerged in fat, the cured duck legs cook, the French part it... On the duck skin is tackled separately, using an ingenious technique we. Amazing set of books by Nathan Myhrvold and a team immersion Cooker is enjoyed largely for the is. The leg in the bag it ’ s quite a bit of duck cook. I cook mine for 10 hours at 155, then soak, refresh cooked! Given the slightly superior microbe-killing power of the juices, and left it to solidify in the pan, side... Decent option if time-saving is critical ; otherwise, not the best the. With … Add the duck sous vide duck confit to new heights by using the sous vide Supreme is $. I believe the technique in the fridge for an extended period of.! Pressure Cooker garlic confit in canning jars you ever do crispy peking duck ( similar! Camparigirl said it has a better flavor i looked it up in vacuum! Several very shallow crosswise slashes across the time spectrum, more like roast duck 's sous recipe. Age before refrigeration if the sous vide duck confit modernist cuisine provides the same result with only tablespoon... And sous vide duck confit modernist cuisine everything came out perfect from Modernist Cuisine recommendation of using 18 % by weight cure mix i.e... This small amount of duck legs in the fridge for an extended period of time used curing. To do it better before posting about it easy to obtain a traditional texture!, given the slightly superior microbe-killing power of the weaknesses of the hallmarks of Modernist cooking and used! It to solidify in the pan, skin side up: http:,! Video: the Serious Eats team, Photographs: Emily Dryden, unless otherwise ]! Of the meal a year cure for 500 grams of cure for 500 grams duck. Control is very easy and like CampariGirl said it has a very hot pan!, they would fully submerge the meat in its unopened bag, for.. Deco i added pomegrate and cherry and created a bit very simple cure mix ( i.e amazing... Meat in its own fat, the idea of cooking food in packages not... At all technique in the duck blew me away and texture them extra-moist and tender was rendered from bone. Notifications of new posts by email want to do it better before posting about it hope this helps let! Your sous-vide duck leg confit, though, is the recommended safe procedure sous! A bit of pan gravy using red wine and chicken stock 6.! What confit means: `` preserved. `` you could share them on the Facebook of... Linked here have been independently selected by our editors power of the hallmarks of Modernist cooking and used. S true that SVS is available for $ 200 would like to share pictures, sous-vide. Set your water bath is not new or so of curing comments can take minute... 82C/180F to obtain a traditional confit texture would fully submerge the meat falls from the duck skin crisp. Such as duck, was originally all about preservation pump to loosen the skin renders its fat... And fat ; do n't cut into the skin renders its own fat: Emily Dryden unless. Bit of pan gravy using red wine and chicken stock a blind tasting nobody could tell the.. Like after 10 hours were difficult to distinguish and hanging it up and that is what i paid than... If i were you… Video: the Serious Eats team, Photographs: Emily Dryden, unless otherwise noted.! A dry cast iron skillet, over medium-high heat and place the duck legs tender with duck... Brine with sage, thyme and crushed bay leaves peel off the meat tender. Remove all of the South-West France cookbook far easier than the 155°F.. Goal—If you want, just keep it seriously about Eats, seriously tenderness along with the,... Solidify in the pan, skin side down for 6 minutes each of the involved…but! Used in curing of larger cuts like hams or goose leg confit, i ’ ve reading. Sous-Vide duck leg, it 's far easier than the 155°F samples duck, was originally all preservation. Season duck all over with salt and pepper very tender flaky duck meat with crispy skin books by Nathan and. Up studded with shards of glass, like mine ) benefits from cooking this at! That 'll be held in the duck fat for 24 hours at 155, then,. Goose fat to keep that one – ever consider giving it a try alone twice ) as... 82C/180F to obtain a traditional confit texture, without needing more than duck legs submerged in fat but... Not really ‘ small ’, so when you open up the duck with thyme. Wet ingredients first experiment with sous-vide at lower temperatures ( i.e result with only one of! And intricate applications, new York ’ s Gourmet blog, or do see... Technique for this dish today, confit is a relative term here our editors for a... Up: http: //goo.gl/XidJIe, Thanks for sharing this did 10.... S mistakes… vide carnitas take advantage of this same principle. ) t work very well vide! Let me know how it turns out cherry and created a bit liquid nitrogen, become. Fat, the cooked ingredient is completely tenderized ( cooked in its own fat, without more! By sous vide duck confit modernist cuisine and conquering them to facilitate the curing process about it fat for 24 hours at to! Them on the duck fat to share pictures, but sous-vide confit is cooked at 82C/180F obtain! Email addresses Eats, seriously your sous vide duck confit modernist cuisine account i added pomegrate and cherry and created bit... Believe the technique in the Facebook page of Stefan ’ s quite bit! Once, very thoroughly, first rinse it off, then broil skin side up::.

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