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tomahawk66

Duck Leg Confit: sous vide

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  On 9/17/2015 at 12:11 AM, ckreef said:

It's getting there. I hope you can take a picture or two of the final cook even though you will have guests over.

Ask and Ye shall receive! (Lucky SWMBO insists on taking photos of almost everything she eats!)

Despite having a bag split 😡 I cooked up half of the duck legs today. Will be interesting to see how the others 'mature' in the fridge.

Very simple this time and not enough jus for a pan sauce as the split bag lost a lot.

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Patted dry and then pan fried to crisp the skin:

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Spuds cooked in the fat from the legs... Other than goose fat there is nothing I'd rather roast potatoes in!

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Played and ready to eat:

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  On 9/17/2015 at 2:14 PM, wilburpan said:

ck, any Asian grocery stores by you? That's where I get our whole ducks and chickens.

 

Bingo. There are actually four Chinatowns in New York City: Manhattan for tourists, Flushing for everyone in the know, and two more where many people live who work in the first two. The best bang-for-the-buck duck I've ever seen has been in the last two, including a slew of legs perfect for confit. Along with much else of interest. Games of name-that-ingredient are hardest in the last two, whatever one's upbringing.

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  On 9/19/2015 at 2:32 PM, Syzygies said:

Bingo. There are actually four Chinatowns in New York City: Manhattan for tourists, Flushing for everyone in the know, and two more where many people live who work in the first two. The best bang-for-the-buck duck I've ever seen has been in the last two, including a slew of legs perfect for confit. Along with much else of interest. Games of name-that-ingredient are hardest in the last two, whatever one's upbringing.

I went to New York in 2002 and we walk all over there and also went down the street with all the out door resteraunts..we ate in little Italy..great food and they were great.very nice people there.but I remember walking pass some Chinese or Asian place where they sold there food..I didnt like the smell.but none the less I got to see all New York had to offer in all types of food..a wonderful experience. I love duck..it def has to be oil since it is such a dry meat

And you put alot of work in your peperation.great cook.thanks for sharing.

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The last two legs came out for a super quick light supper tonight, simple salad dressed with a pan sauce dressing from the duck legs (deglaze pan with red wine vinegar, add bag juice and two tablespoons of black cherry preserve, reduce a bit, cool a bit with a little olive oil and bamb!)

Nearly 3 weeks in the fridge under their own fat and man these were the best yet! Reheated then patted dry before going into a hot pan....

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Used a pair of forks to pull the meat and it just fell off the bone

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Super simple light bite but so tasty!! Next time I'll have to keep the legs for at least a week to mature before eating:

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Now my duck guy was out of legs today so I got 8 breasts instead... This should be fun!!

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  On 10/2/2015 at 2:08 PM, ckreef said:

Pulled duck. Looks delicious.

You could be the first one to make 5 star street Tacos from that ;-)

Hmmm... I'm thinking Chinese pancakes with julienne cucumber and scallions with a Hoisin reduction and a cilantro foam? 😜

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  On 10/2/2015 at 3:09 PM, tomahawk66 said:

Hmmm... I'm thinking Chinese pancakes with julienne cucumber and scallions with a Hoisin reduction and a cilantro foam? 😜

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OK so your idea sounds better but doesn't have the food truck feel my idea has - LOL
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