Earlier, I promised to come back with the results from the Duck Confit. It was, of course, supremely easy to make and extraordinarily delicious. I used Tom Colicchio's recipe as a basis for the recipe. Here were the choices I made:
- Added 1 TSP roasted garlic powder. More on that some other time.
- I let the duck sit for 24 hours and wiped away all the salt.
- Put the duck into the bag with 1/4 cup of rendered duck fat and tossed it into the Sous Vide Supreme at 178F until it was tender.
- Afterwards, I seared the confit in a hot pan.
The confit was served on a Lacinato Kale Caesar. Best part is, I have enough confit left to make something else. Like, oh I dunno, maybe some duck confit tacos!
ps: I am going to be wrapping up my SVS posts this week. Should have a final eval post up early next week.