Sous Vide Duck Confit
ID: 278677ce...
An incredibly easy way to make restaurant-quality duck confit at home using sous vide. By cooking the duck legs in a vacuum-sealed bag, the rendering fat naturally submerges the meat, eliminating the need for cups of store-bought duck fat while delivering exceptionally tender and silky results.
動画の読み込み中...
AI 生成レシピ、著作権は原作者に帰属、チャンネル登録で応援しよう
🍳 調理の流れ
Season duck legs generously with salt, garlic, and fresh thyme. → Seal the duck legs in a vacuum bag to ensure full contact with its own rendering fat. → Sous vide at 155°F for 36 hours (or 170°F for 8 hours). → Carefully remove from the bag, scrape off excess fat, and place skin-side up on a baking sheet. → Crisp the skin in a 450°F oven until golden brown.
調理手順
簡単な手順
Season duck legs generously with salt, garlic, and fresh thyme. → Seal the duck legs in a vacuum bag to ensure full contact with its own rendering fat. → Sous vide at 155°F for 36 hours (or 170°F for 8 hours). → Carefully remove from the bag, scrape off excess fat, and place skin-side up on a baking sheet. → Crisp the skin in a 450°F oven until golden brown.
イントロ
An incredibly easy way to make restaurant-quality duck confit at home using sous vide. By cooking the duck legs in a vacuum-sealed bag, the rendering fat naturally submerges the meat, eliminating the need for cups of store-bought duck fat while delivering exceptionally tender and silky results.
ステップ 1
Season the duck legs generously with kosher salt on both sides, mimicking a traditional light cure.
ステップ 2
Chop the garlic cloves (roughly one clove per duck leg).
ステップ 3
Rub the chopped garlic onto the meat side of the duck legs and top with fresh thyme sprigs.
ステップ 4
Place the seasoned duck legs, garlic, and thyme into a vacuum sealer bag and seal it to remove all air. Alternatively, use a heavy-duty zipper-lock bag and the water displacement method.
ステップ 5
Set your sous vide water bath to 155°F (68°C) for optimal results and cook for 36 hours. (For a quicker version, cook at 170°F for 8 hours). Cover the bath to prevent evaporation.
材料リスト
重要なメモ
Traditional duck confit requires preserving the legs in a massive quantity of added duck fat, but sous vide uses only the fat rendered directly from the legs inside the bag.
Cover the water bath during the long 36-hour cook to prevent water level drop due to evaporation.
The leftover rendered duck fat and gelatinous juices in the bag are extremely flavorful; save them to roast potatoes or sauté vegetables.
Be very gentle when handling the hot duck legs out of the sous vide bag, as the meat is fall-apart tender and the skin tears easily.
コミュニティコメント
ログインして会話に参加し、XPを獲得しましょう！
コメントを読み込み中...