Showing posts from September, 2020

Sous Vide Duck Confit, in a Slow Cooker! No additional fat or special gadget needed!

  As with many French classic dishes, duck confit ( confit de canard ) is an incredibly decadent treat that is unfortunately a huge hassle to make. Confit means to cure in salt & cook in its own fat (or in its literal definition, "to preserve"). Duck confit are traditionally made by curing duck legs in salt & spice and submerging them in large amount of duck fat, slow cook in fat & aromatics at below boiling temperature for extended period of time, for a soft, buttery texture. It's like oil poaching on steroid. The dish generally needs to be then chilled over night so that the falling-apart tender meat would firm up enough for that final sear, for that signature crispy skin that really makes the dish perfect.  Time consuming aside, what makes this dish borderline prohibitive for home cooking is that duck fat isn't easily accessible, and even when you can find them, they aren't cheap. Naturally this makes the sous vide method an appealing alternative. B