Duck confit using Sous Vide technology.
Ingredients
Serves: –+
- Duck leg 1 piece
- Red wine 40 gr
- Orange juice 30 gr
- Salt 4 gr
- Adjika sauce 2 gr
- Badian 1
- Butter 30 gr
Method
-
Remove the short bone from the duck leg.
-
Marinate the meat in the mix of wine, orange juice, salt, pepper and adjika sauce.
-
It usually takes the duck to marinade for 20-22 hours – that would be enough, but you can experiment with timing, since the vacuum technology accelerates the saturation of meat and poultry with marinade and the smell of spices.
-
Lay out the duck in vacuum bags. If you use a tubeless sealer, then you should wipe the legs with a kitchen towel so the moisture does not interfere with the sealing process. If you have a chamber-type vacuum sealer, add some marinade directly to the bag.
-
Put in a star of anise flower, then seal the bag.
-
As you finish laying out the duck, seal the bag with your vacuum sealer.
-
Cook the duck in a thermostat or water bath at 75.5C.
-
After 7 hours, remove the bag from the water bath and chill in ice.
