Sous Vide Duck Leg – Who else loves duck? 🙋♂ Never appreciated duck for what it was because we Chinese-Asians tend to serve it with lots of soy braising sauce. So when i cooked my duck sous vide (16h) i was delighted at how much flavour it had on its own! The use of dark meat certainly helped. Seared to crisp up the skin to finish, almost like duck confit. Served with soft polenta, sauteed kale and roasted beetroot. Also strained the sous vide meat juices into my sauce made from homemade chicken glace and some beetroot juice. Nice meal (though it does take like a day of advanced cooking lol).
