Go to the Recipe: Precision Duck Confit
Is that the right amount of lettuce? That's a lot for 4 people...and for that amount of dressing.
Thank you!
From my experience Nick aromatics won't impart much flavor at all to the duck. The fat might smell amazing but it won't penetrate the duck during the cooking.
Even when developing this recipe I started out with adding spices to the cure and aromatics to the fat for extra flavor but none of it carried through to the finished dish so I ended up omitting them.
What aromatics would work well in the duck fat during the confit process? Does this impart enough flavor, or is it not really worth it?
This temperature works great when cooked sous vide. I recommend checking the texture after the recommended time though. It might take an extra 30 minutes to achieve the same texture.
Hello Andrew, great question. Typically I don't rinse off dry brine when the percentage is around 0.5%. With it being at 1% I like to rinse it off so it's not overly seasoned and the jus that forms after cooking isn't overly seasoned as well.
Curious as to why the dry brine is rinsed off with a relatively low salt percentage?
Does the temperature and timing work for bagged sous vide?
Awesome, thanks!
Good catch, thanks! We've updated our equipment database to link to our favorite induction-compatible nonstick skillet. We also just published a guide with recs for our favorite induction-compatible cookware.
The non-stick skillet that's listed in the equipment section isn't compatible with induction stoves.
Yes. It worked well for me. Just follow the directions from the Sous vide recipe.
I'm wondering instead of searing, could you just use the oven on broil?
Good tip on how to plate the salad.
