TURKEY, DUCK OR GOOSE LEG CONFIT SOUS VIDE RECIPE

Turkey, Duck or Goose Leg Confit Sous Vide Recipe image

Provided by á-2533

Number Of Ingredients 4

Ingredients:
Duck, Goose or Turkey Legs
Rendered Duck or Goose Fat (or Lard)
Salt and Pepper

Steps:

Instructions: Place legs in a 5 to 10% brine (50 to 100 grams salt per 1 liter) for three to six hours: I chose a 5% solution for three hours. The brine may be flavored with sprigs of thyme, bay leaves, garlic, and orange/ lemon slices: I chose thyme and garlic After brining, rinse legs and pat dry with paper towels: I use tea towels and really washed and dried well Season with Kosher salt and coarse ground pepper Individually vacuum seal the legs with 2to 4 tablespoons of rendered fat: I used 3 tablespoons Place the vacuum sealed legs in a 176°F (80°C) water bath for 8 to 12 hours: as I was going to the Market Saturday morning, they were out in 10 hours After cooking, the legs must be rapidly cooled in ice water (see table below) and can be then frozen or refrigerated at below 39° indefinitely To serve, reheat and sear until skin is crispy or just discard skin and serve meat torn into pieces