Duck Confit – Homestyle sous vide duck confit. Testing out 75C at lower cook time of 7hrs instead of 14+ some recipes recommend. The result was tender but firm duck with skin that still manages to crisp up perfectly under the broiler.
Paired with a delicious sauce made by reducing homemade chicken and duck stock down by like 70% then incorporating a tangy-sweet compote made using equal weight red wine and dark cherries, some sugar and vinegar. Not bad for something i came up without reference. Also had duck fat roasted potatoes (game changer!) and arugula salad.
.
.
.
