| I was fortunate to one of the few selected to test drive the brand new Anova Culinary PRO Sou Vide Water Circulator. The PRO is designed to be a workhorse for extremists, restaurants and people that like overkill. It is engineered to run up to 100 liters of water and run for 24/4/365 for over 10,000+ hours. This edition comes with an unbreakable metal mount and is beefy in every way. |  |
I absolutely love confit duck. Confit is a cooking technique where proteins are cooked an at ultra low temperature, but submerged in it's own fat. I have been researching confit duck when the PRO came out and decided to simulate the confit cooking technique, but utilizing the precision of Souz Vide.
I found a frozen whole duck at my local grocery store. I let it thaw out in my refrigerator for about 3 days. I always place frozen items in a plastic Cambro container just in case it decides to leak. Once thawed, I broke the duck down into Airline Breasts, these are breasts with the drum attached, and leg quarters. I vacuum sealed the breasts and threw them into the deep freeze for later.
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The leg quarters were heavily seasoned with salt with minced garlic and fresh thyme from the garden. The heavy salt will draw out all of the moisture and almost cure the duck in the vac bag.
These legs cooked at 155F for 36 hours. The fat rendered during cooking and created a thin layer of fat around the legs creating a faux confit environment. After the 36 hour cook, these sat in the fridge for 12 hours.
After 12 hours in the refrigerator, I carefully removed the legs from the vac bag. I scraped off all of the fat a jus from the legs. The legs were placed on the Alfa BBQ 500 rack and placed in the Alfa Ovens Allegro wood wired oven at 400F to warm up and crisp the skin.
The confit results were fantastic! the ultra crispy skin and tender flesh was amazing. I served these legs with roasted garlic mashed potatoes, fire roasted brussel sprouts and a pan sauce using the jus from the bag. What a great meal!!
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