You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Advice on duck legs....
- Thread starter sallybr
- Start date
Thisis a nice discussion of the two methods--I just considered sous vide to be pretty
much the same as confit--cooking at a low temp in the fat to keep it at a level.
In culinary terms, to confit means to salt cure the meat to draw out moisture, before cooking it in its own fat. This differs from deep fat frying, in that the fat is kept at a low temperature and the meat is cooked for several hours. Once the meat is tender and moist, it is then covered in the fat and stored in a cool place. The fat acts as a barrier to bacterial growth, which ensures the meat can be preserved for several months. This practice has continued long after the introduction of refrigeration because the results are irresistibly delicious, producing succulent and rich, salty meat.
Vacuum packing the meat during the salt cure stage speeds up the process as it pushes the salt and aromatics deeper into the meat. A benefit of cooking the duck in a water bath is that the quantity of duck fat required is greatly reduced. Using the traditional method, you need to use enough fat to submerge the meat fully whereas a single tablespoon of fat per leg is all that is required with the sous vide method. Using less fat is healthier and more economical, but yields just as tasty results.
much the same as confit--cooking at a low temp in the fat to keep it at a level.
In culinary terms, to confit means to salt cure the meat to draw out moisture, before cooking it in its own fat. This differs from deep fat frying, in that the fat is kept at a low temperature and the meat is cooked for several hours. Once the meat is tender and moist, it is then covered in the fat and stored in a cool place. The fat acts as a barrier to bacterial growth, which ensures the meat can be preserved for several months. This practice has continued long after the introduction of refrigeration because the results are irresistibly delicious, producing succulent and rich, salty meat.
Vacuum packing the meat during the salt cure stage speeds up the process as it pushes the salt and aromatics deeper into the meat. A benefit of cooking the duck in a water bath is that the quantity of duck fat required is greatly reduced. Using the traditional method, you need to use enough fat to submerge the meat fully whereas a single tablespoon of fat per leg is all that is required with the sous vide method. Using less fat is healthier and more economical, but yields just as tasty results.
I totally agree. I found the part about the fat to be a little disingenuous because you
drain it off anyway. Confit doesn't taste "fatty/greasy", also because of what Joe says.
AND now we find that "fat is our friend"!! LOL That is certainly true when it comes to duck fat!!.
drain it off anyway. Confit doesn't taste "fatty/greasy", also because of what Joe says.
AND now we find that "fat is our friend"!! LOL That is certainly true when it comes to duck fat!!.