Duck Leg Confit Recipe Sous Vide VS Classic - With Orange Chive Salad

Subscribe to Join the Pro Level of Home Cooking:
https://bit.ly/3dVMQiA

Products I Can Recommend To A Cooking Enthusiast

ANOVA NANO Precision Sousvide Cooker: https://amzn.to/3hdz9fj

Geryon Vacuum Sealer: https://amzn.to/2EZ3MZe

Meater Bluetooth Probe Thermometer: https://amzn.to/3bzH1qx

Iwatani Portable Gas Burner: https://amzn.to/3263rfK

Vitamix 5200 Blender Professional Grade: https://amzn.to/3h9ddCn

Everdure Charcoal Grill: https://amzn.to/3274JXQ

Stone Pestle and Mortar: https://amzn.to/2ZfVDq8

Website: https://www.prokitchen.com
All business inquiries: eric@theprokitchen.com

This time I had an exciting experiment on 2 different cooking methods: Duck leg confit recipe sous vide vs classic. Sous vide circulator is very popular for more serious home cooks and there are duck leg confit recipes using the technique available online. I have tried both classic and sous vide methods when I was in the restaurant industry but this time I wanted to see which one is better if we cook both of them side by side. So I set up the same finishing time for the samples and compared the outcome on the table. After that, I chose the winner and plated a complete dish with delicious Asian style orange chive salad. Here is the recipe:

Ingredients:
Duck Legs 4 pcs
Duck Fat 500 ml (to be re-used)
Thyme 8 sprigs
Garlic 6 cloves

Duck Cure
Salt 5 Tbsp
Sugar 5 Tbsp
Star Anise 1 ea
Black peppercorn 1 tsp
Bay Leaf 2 pcs
Coriander Seed 1/2 Tbsp
Fennel Seed 1/2 Tbsp

Salad Dressing
Soy Sauce 3 Tbsp
Water 2 Tbsp
Orange Juice (freshly squeezed) 3 Tbsp
Rice Vinegar 2 Tbsp
Mirin 1 Tbsp
Dijon Mustard 1 Tbsp
Grapeseed Oil (or any neutral flavor oil) 1 Tbsp
Salt and Pepper taste

Salad
Red Onion 1 ea
Chives 1/4 bunch
Parsley, picked 10 ea
Orange Segment 10-12 ea

Directions:
1. Mix the cure in pestle and mortar and crush to bring out the aroma.
2. Generously apply the cure on both sides of the duck for 3 hours.
3. When the duck legs are cured, completely rinse them with cold running water and pat them dry with paper towels.
4. Vacuum seal the legs (2 for sous vide) and add 1 Tbsp of duck fat, 3 cloves of garlic, and 4 sprigs of time per bag.
5. Cook en sous vide at 150°F (65°C) for 16 hours.
6. For classic duck leg confit, melt the duck fat in the dutch oven, and add the cured, rinsed, and dried duck legs with 3 cloves of garlic and 4 sprigs of thyme.
7. Close the lid and cook in the oven at 275°F (135°C) for 2 Hours.
8. When the duck legs are finished in confit or sous vide, sear both sides on a frying pan with duck fat and continuously baste the skin to crisp up the skin.
9. Cut salad vegetables as demonstrated in the video and mix with the salad dressing.
10. Plate dressed salad and the orange segments, and the confit duck legs.

Hope you find the video enjoyable to watch and happy cooking~!!!

Видео Duck Leg Confit Recipe Sous Vide VS Classic - With Orange Chive Salad канала The Prokitchen [더 프로키친]