Duck Confit
Chef Series Digital Sous Vide Bath
$199.99
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Ingredients
2 duck thighs
Kosher salt
¼ teaspoon ground black pepper
2 tablespoons duck fat
2 sprigs thyme
2 bay leaves
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Instructions
In a shallow pan, pour one layer of kosher salt. Place duck thighs in a single layer and top with another layer of kosher salt. Let cure for 8 hours or overnight.
Remove duck thighs from the salt cure, rinse under cold water, and pat dry. Place thighs into Vacuum Bag with black pepper, duck fat, thyme, and bay leaves. Remove air using the Vacuum Pump. Cook in Sous Vide Bath at 170°F for 12 hours.
Remove duck thighs from Vacuum Bag and place skin-side up on a sheet tray with a roasting rack. Preheat broiler on high and broil until the skin is crispy, about 2–3 minutes.
Let rest 3 minutes, then serve with crispy roasted potatoes, braised red cabbage, or a mushroom risotto for a delicious meal.
