nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Sousvide Duck Confit . HELP ME PLEASE!

Valeria_Jacob_3149

Hi! I've just become a member here. I'm going to cook some duck legs using sous vide. I'd like to know if it's better to use brine or dried cure before cooking it. Also, how long should I leave the meat in brine or cure? I'm a little bit in doubt since I've seen that Baldwin suggest brine and Keller, cure. Is it wrong to use herbs direct in the meat? Keller suggests the use of a herb sachet inside the vacuum sealed bag. I've noticed by your videos that you place the herbs directly on the meat, although I haven't seen any video of duck or confit.The last question is: how long and at which temperature for cooking the legs?

HELP ME PLEASE!

Thank you,

Valéria

Find more posts tagged with

Everything Else

Comments

carolmelancon

I use the MC dry cure. The ground herbs seem to behave nicely without leaving "hot spots" of flavor. Though, I find when I use chicken legs, they seem to be too salty with a 24 hour cure and I reduce the time to 8 hours.

ascarly

70 c for 20 to 24 hours produces a nice texture and rendered fat...

grant

I prefer a dry cure for these, because it helps remove a lot of moisture. It depends on what texture you are going for on your finished confit. As for the time and temp, I would say that you need to experiment with a range. You can go from a dry oily texture on the high end which is great for a lot of applications. You can keep it very pink and moist as well when using sous vide.

Usually something on the lower end is:

64c/48 hours = pink tender and moist. The fat here is tender but not rendered at all.

85c/6 hours = drier and brown flesh. The fat here is more rendered.

You can find a nice range between these as well

Grant

FrankM_3301

I've had great success with confit duck and chicken using the immersion circulator. I use a dry cure for 24 hours, then rinse, pat dry and bag. I use zip locks with a little (TBS?) duck fat. Then I bathe at 76C for 12 hours or so.