Easy, crispy duck leg confit sous vide recipe chefsteps. A very sous vide thanksgiving with modernist cuisine this thanksgiving we are exploring the diverse bounty that cooking sous vide can produce. I joined the mc crew just after the book was published. Melt in your mouth duck confit, the sousvideque method. You can find more recipes from raymond blanc in his books.
There is a conversion chart listed from fahrenheit to celsius. Sousvide duck confit one of the most surprising and controversial discoveries ive heard of from the work on modernist cuisine is that duck confit doesnt need to be cooked in fat. The advantage of cooking duck this way is how easy it is to cook the breasts evenly, all the way through while keeping them tender and juicy. Modernist cuisine has in recent years blown through the boundaries of the culinary arts. Jason knows his stuff when it comes to sous vide and has produced a selection of books related to the subject. To make duck leg confit the traditional way, you need quite a bit of duck fat. Sous vide is great for both making duck confit and for creating tender, perfectly cooked duck breasts. If you are using a jar or retort bag in your pressure cooker, it is.
The book includes a spiralbound kitchen manual that reprints all of the recipes and reference tables on waterproof, tearresistant paper. Duck eggyolk cooked sous vide in burnt butter and miso, served on toast 12 honey roasted swede cooked sous vide with roasted cumin, honey and chilli 14 salad of heritage baby carrots, goats curd and toasted caraway 16 roasted wild venison loin with pine and cocoa salt, amaretto poached plums 18 crispy char sui pork ribs 20 sous vide. Sous vide orangesaffron fennel confit instructions for the orangesaffron fennel at least 30 to 60 minutes before serving. Rub garlic onto the meaty side of each leg and set a thyme sprig on top. Seal using the water immersion technique or a vacuum sealer on the moist setting. Add the duck legs and sear until the skin is crisp. This differs from deep fat frying, in that the fat is kept at a low temperature and the meat is cooked. As an added bonus the set also comes with a spiralbound 350page kitchen manual, printed on heavyduty, stainresistant paper, featuring easytouse, condensed versions of the recipes from the books.
This recipe takes duck confit to new heights by using the sous vide method for moistness and tenderness along with the grill for smokiness. Place in the water bath and cook the sous vide duck. You can also make your own by following the recipe on page 219 of modernist cuisine. For the home cook starting out, it has many advantages, including its relatively low price point. How to make duck confit sous vide great british chefs. Drawing on the same commitment to perfection that produced modernist cuisine, modernist cuisine. If you are interested in sous vide cooking, check out his work. A very sous vide thanksgiving with modernist cuisine. Achiote paste can be found in mexican grocery stores. Modernist cuisine at home confit of leg duck or chicken. In the netherlands, the best food blog for anyone trying to learn or improve their sous vide. Remove the duck from the refrigerator, rinse, and pat dry with paper towels.
Confit is a traditional french preparation to cook the legs low and slow in duck fat to make them tender as well as preserve them. To confit duck legs using the traditional method would take 24 36 hours, using the sous vide method saves time and is more economical. Duck breasts and confit of duck legs williams sonoma. Poring through the volumes, as well as looking at photos of modernist. Sous vide this video introduces the new book by jason logsdon which is the authoritative guide. As the duck legs cook, the skin renders its own fat, enough to completely envelop the legs in that tight space. The modern technique for perfectly cooked meals a cookbook. The modern technique for perfectly cooked meals a cookbook kindle edition by fetterman, lisa q. The art and science of cooking to your own online collection at.
Download it once and read it on your kindle device, pc, phones or tablets. We like to use the broiler to finish our duck legs. To demonstrate its versatility, we used the wonderbag to make duck confit, an adaptation of our modernist cuisine at home turkey confit recipe. Vacuumpacking the meat during the cure stage ensures that the. Set up an immersion circulator and preheat the water bath to 155f 68c. For a more detailed look at cooking duck, i highly recommend reading my article on how to sous vide duck and poultry. With sousvide techniques you can get the same result with only one tablespoon of duck fat for each leg. In culinary terms, to confit means to salt cure the meat to draw out moisture, before cooking it in its own fat. One of the easiest ways to cook perfectly mediumrare duck breasts is to cook them sous vide. Call it a bit of a challenge for modernist diehards, or a joyful homage to a technique we are truly thankful for, but make no mistake. Trim the fennel bulbs, cut them in half, then place them in a sous vide. Use features like bookmarks, note taking and highlighting while reading sous vide at home.
Fetterman is the founder and ceo of nomiku, makers of the first home immersion circulator and the author of sous vide made simple. Modernist cuisine at home by nathan myhrvold, maxime bilet. This is the second cook book on this list written by jason logsdon. Click the link to the left to learn more about the new book, modernist cooking made easy. Place duck, duck fat, and bay leaves in a large zipper lock or vacuum seal bag. You could shred the meat to make rustic duck rillettes or a more sophisticated dish, such as adam simmonds slowcooked duck egg with duck confit, asparagus and cobnuts. Sous vide is the best selling sous vide book available and the authoritative guide to low temperature precision cooking and it will help make sous vide a part of your everyday cooking arsenal. She has been featured in wired, make, and forbes, and was. Modernist cuisine is an amazing set of books by nathan myhrvold and a team. Sous vide gained popularity with the publication of books like modernist cuisine at home and the development of immersion circulators like the anova or nomiku. Ollie moore deepfries the shredded meat from his confit duck legs to make a refined peking style dish with slowcooked duck. It was supposed to be a single book on sous vide cooking, but things got a little out of hand and it ended up being a 5volume standard textbook on a modernist. Cooking the duck sous vide automatically solves that problem.
Use features like bookmarks, note taking and highlighting while reading sous vide. Its day two of the confit cured duck leg recipe from modernist cuisine. Add sealed duck to water bath and cook for 36 hours. The groundbreaking underpressure method, usually called sous vide, involves submerging food for minutes or even days in sealed, airless bags at precisely the temperature required to produce perfect. Once the duck legs were dry i vacuum sealed them individually with 20g of duck. While i consider myself to be at least an adequate home cook, i quickly had to learn many of the finer points of not just all 2,438 pages of modernist cuisine, but of the movement itself. My duck legs have been curing in the confit cure mix for 10 hours so it was now time to wash off the cure and dry the duck legs. With sousvide techniques you can get the same result with only one tablespoon of duck fat.