Duck Confit and the Water Displacement Method

robert.c.brown15

Just picked up a bunch of duck fat. I know one of the benefits of doing duck confit sous vide is the ability to use less fat as vacuum sealing distributes the fat around the meat.

I don't have a vacuum sealer, but would using the water displacement method work too? Would it evenly distribute the fat? I guess I'd have to use more than you would have to use if you had a vacuum sealer as it wouldn't "wrap" as tightly around the meat, but still less than the traditional method I'd assume. If I can save money on purchasing duck fat and still get the same results that would be great.

I also don't have an oven, just a good toaster oven. I don't trust it however to keep a consistent low temperature that the duck confit needs so sous vide may be the way to go.

Thanks for the help!

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Samuel_68313

I've done duck confit (and goose) numerous times using water displacement and it works great.

robert.c.brown15

You still salt beforehand right? Then 180F? How much fat do you use in a bag? One leg per bag or two? Rapid chill and then refrigerate/freeze for however long you want, right? Thank you!!!!

Samuel_68313

Salt for 18 hours with juniper and thyme. Something like 200g salt, 100g of sugar, 15g instacure. I don't normally measure out the thyme or juniper but go pretty easy on the juniper if you use it.

Rinse off the salt. I just use softened duck fat and rub it in as needed, it's probably about 50g per leg I would imagine. I normally do two to a bag, but if the legs are small or you have bigger bags you can probably fit in more. I do 68c for 24 hours.

I don't know about how long they'll last using that method, someone else can probably answer it though.

robert.c.brown15

Very cool. Thank you. That was very helpful. A lot of recipes I see only sous vide for 8 to 12 hours. Any reason for 24?

Samuel_68313

It shreds a bit more and I prefer the texture.