[Photograph: Emily Dryden]
There are few preparations better suited to sous vide cooking than confit, a technique that traditionally involves gently cooking a meat in its own rendered fat. When you use sous vide to make duck confit, there’s no need for any extra rendered fat, because the small amount that renders from the duck legs during cooking is more than enough inside the tightly sealed vacuum bag. And, thanks to the precise temperature control, you can cook the legs for an insanely silky and fork-tender texture.
Published at Thu, 07 Dec 2017 12:45:00 +0000
