Tag Archives: sous vide duck confit

Duck with Juniper Berries, Oranges and Thyme

Courtesy of Josh Brusin of ChicagoFoodies.com Serves 1 (to make multiples pouch each leg quarter individually) INGREDIENTS 1 duck leg quarter salt fresh-dried juniper berries (choose a red raisinish color, not black) 1 orange, for zest and fruit 3 sprigs fresh thyme fresh (or wilted) spinach for serving DIRECTIONS Fill and preheat the SousVide Supreme water oven to 165F/74C. Salt the duck leg and set aside. Remove the orange zest in strips with a sharp vegetable peeler. Section the orange. Loosely roll the juniper berries, orange zest, and thyme sprigs in plastic wrap/cling film and place the packet at the … Read More

Sous Vide Duck Confit with Creamed Cucumbers

Courtesy of Chef Josh Horrigan (thechefsacademy.com) Yields 4 portions INGREDIENTS For the ducks Salt Cure 4 bay leaves 4 whole cloves 4 tablespoons (60 ml) kosher salt 2 tablespoons (30 ml) cracked black pepper 4 small sprigs thyme 4 duck leg quarters (leg and thigh attached) 4 tablespoons (60 ml) duck fat For the creamed cucumbers 2 English cucumbers kosher salt 1 cup sour cream cracked black pepper   INSTRUCTIONS For the ducks In a small bowl, mix together all ingredients for the salt cure, rub duck legs with the cure, and refrigerate at least 8 hours, overnight if possible. Fill … Read More

Duck Confit Sous Vide

Recipe courtesy of Michael LaRoche, Head Butcher and Chef for Bill the Butcher Serves 2 INGREDIENTS For the ducks legs 2 duck legs 2 tablespoons (30 ml) duck fat salt and herb cure mix (recipe follows) For the Salt and Herb Cure (enough for 2 duck legs) 1 tablespoon (15 ml) Kosher salt 1 teaspoon (5 ml) crushed black pepper crushed fresh herbs such as thyme, bay leaf, clove. Adjust amounts to have even thorough coverage of the all duck legs you cook. INSTRUCTIONS Rub duck legs with the cure and refrigerate at least 8 hours, overnight if possible. Fill … Read More