Sous Vide Duck Thigh . Sous Vide Duck Leg Confit “Ready To Finish” Monkeyspeak Coffee To store sous vide duck confit, remove the meat from the bones and place it in a storage container. Duck thighs become tender after 3 to 6 hours of cooking at 131ºF (55°C)
Sous Vide Duck leg confit with port wine cabbage Sous Vide Resources from sousvideresources.com
Preheat the oven to 375°F, season the thighs, and roast for about 45 minutes Seal seasoned thighs in a bag and cook in a water bath at 165°F for two hours.
Sous Vide Duck leg confit with port wine cabbage Sous Vide Resources To store sous vide duck confit, remove the meat from the bones and place it in a storage container. Traditional duck confit is used as a preservation method, but this sous vide recipe doesn't cure the duck meat in the same way Thyme - adds a little freshness and slightly lemon flavor that works well
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