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Sous Vide Duck Phat Confit
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Preperation |
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Cooking |
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Servings |
Ingredients
12 duck legs (thighs attached)
16 oz. Traditional Duck Phat
Cure (by weight)
3 oz. Diamond Crystal Kosher Salt
2 oz. table sugar
2 grams pink curing salt
2 oz. chopped garlic
Special equipment
Bakers rack and sheet tray
Emersion circulator
Vacuum Sealer and bags or alternatively zip lock bags sealed using a water submersion method
Preparation
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In a high sided glass dish, cover duck legs in cure, packed onto skin and flesh sides, and refrigerate over night (liquid will escape from the legs).
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After legs have cured for 24 hours, remove from cure and rinse thoroughly.
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Dry with paper towels and place legs on bakers rack over sheet tray and allow to further dry overnight.
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Place legs into bags (3 per bag) and equally divide Duck Phat.
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Cook for 12 hours in emersion circulator at 167˚ F.
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After 12 hours remove bags and put into ice water for 30 minutes.
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Once finished, either sear the skin in a cast iron skillet and serve, pull apart meat and toss in a salad, or use as you would any cured meat.
*If refrigerated, thighs will last up to one month.
Don't Forget The Phat
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Details
Holiday Herb Duck Phat
With fresh shallots, garlic, thyme and black pepper, Duck Phat Holiday Herb combines all the rich, layered flavors of a traditional holiday dinner.
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Details
Chili Duck Phat
Bringing the bold heat of chiles de árbol, Chili Duck Phat packs a potent, yet balanced punch, perfect for spicing up any dish.
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