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Lemon confit chicken breast

Jean_Claude_Chabot_141773

I'm making a Cobb salad for next sunday brunch. I want a crispy skin lemon flavored chicken breast. I was thinking of salting the breast with 0,7% salt and adding some citric acid for the acidic component. Also cook this sous-vide in duck fat at 63C, then sear it in a pan. I don't want to use lemon juice because it doesn't distribute evenly. Any idea on how much citric acid to use?

Thanks

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brian_martin2001

How were you going to apply the citric acid?

Brandon_Byrd_40557

I would use lemon rind in the bag rather than citric acid or lemon juice. It would be more rounded flavorwise because citric acid is very one dimensional, and the oils in the lemon will distribute more evenly than lemon juice. You could even pre-infuse the duck fat with lemon peels (in a bag or in a pot on the stove) and then strain it out before you bag your chicken. To brighten things up at the end, a quick squeeze of fresh lemon on the non-skin side post-sear would help make things pop.

tshewman

See @Brandon_Byrd_40557 response. I've done lemon zest (though not with duck) and it comes through very nicely. I would lean in this direction as well.

Jean_Claude_Chabot_141773

Results of my first experiment. I used chicken thighs, removed the skin on the inside of the thigh. Seasonned with 0,7% salt, 0,35% citric acid and sprinkled some herbes de Provence on the flesh and recovered the flesh with the skin. The thighs were cooked for 4 hours at 70C in ample duck fat following a "brine" for 48 hours. In the water bath I position the flesh side down so that the cooking juices wouldn't soak the skin and the fat would raise to protect it. The thighs seared very well under the broiler. Texture was great, not quite fall off the bones but tender. Taste was awsome with the bag juices caramelized and "monté au beurre". Definitely will do again and I'll try with the lemon zest as well. Thank you