Tuesday, October 21, 2014

Sous Vide Duck Leg Confit




Go to any French restaurants and chances are you would find duck confit listed on the menu. To prepare the popular confit dish the traditional way, duck legs are cured, bathed and slowly cooked in their own fat for hours to get the flaky outer shell with a smooth and fragrantly meaty interior. So yummy but so sinful.

The sous vide method of cooking duck confit is healthier as it uses much lesser duck fat in the vacuum sealed bag compared to the traditional way but it tastes just as good!

I served the duck confit with some slow cooked caramelised bell pepper with onion and creamy mustard potato.  A lovely weekend meal with a bottle of Bordeaux red.

Ingredients (Serves 6)

6 large duck legs
Sea salt
2 tablespoons black peppercorn, crushed
4-5 sprigs fresh thyme
2 cloves garlic, crushed
2 bay leaves, crumbled
duck fat

Mustard Potato
1 kg potato
250ml heavy cream
250ml full milk
1 clove garlic, minced
1/2 onion, peeled 
1/2 tbsp sea salt
1 tbsp seeded mustard

Caramelised Bell Pepper
4 big bell peppers (use different colours for better presentation), cut into strips
2 onion, peeled and sliced
2 tbsp Olive oil
1 tbsp Balsamic vinegar
Sugar
Salt and pepper

Method

Weigh the duck legs. You will need 15g of salt per kilogram of duck legs. Place the duck legs into a roasting tray and sprinkle with the salt. Sprinkle over the thyme, bay leaves, black peppercorn and garlic then cover the tray with cling film and chill in the fridge overnight.

Preheat the water bath to 82°C.

Rinse the legs and dry them thoroughly with paper towels. 

Vacuum seal the the legs in pairs in sous vide plastic pouch with 3 to 4 tablespoons of duck fat per pouch.

Place the sealed bag in the preheated water bath and cook the legs for 8 hours.

Once cooked, retain the legs in the bag and cool rapidly in ice water. Do not open the bag until needed. Refrigerate until ready to use.

In a heavy-bottomed skillet, crisp up the duck confit on the skin side. 

Serve with the mustard potato and caramelised pepper.


Mustard Potato

Peel the potatoes and cut them into chunks.

Place potato into a large saucepan with the milk, cream, onion, minced garlic and salt. Bring to the boil and cook until potato is tender but not dissolving into mush. Discard the onion.

Let it cool and mix in the seeded mustard.


Caramelised Bell Pepper

Heat up a saucepan over  medium heat. 

Combine peppers, onion and olive oil and saute for 2 minutes. Deglaze with balsamic vinegar and reduce heat to medium-low and continue cooking, stirring occasionally, until the onions and peppers soften approximately 30 minutes. Season with salt, pepper, and sugar.





8 comments:

  1. Hi Alvin, how are you? I love duck confit and yours look really good. Bookmarked! ( if I ever get the sous vide machine)

    ReplyDelete
    Replies
    1. Hi Lian! I'm good. Just busy and lazy to update my blog lately. Thanks for dropping by!

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  2. Hi Alvin, your this 5 stars duck confit look extremely good. The mustard potato and caramelised bell pepper look so appetizing too. Great meal, wish I can try some.....:))

    Have a nice day.

    ReplyDelete
  3. Gorgeous! Duck, for me...anytime! Slurpssss!!!!

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    Replies
    1. Hey Arthur! I remember you mentioned you were a breast man?! lol!

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  4. Hi Alvin,thanks very much for sharing your wonderful recipes.
    Can you also share where to buy the duck legs and duck fat?

    ReplyDelete
    Replies
    1. Hi Dolly! You can get them at leading gourmet supermarkets.

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