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02-25-2021, 08:52 PM
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#35 |
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Møøse bites can be nasty
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Re: Sous vide
Just started curing six duck legs to make into confit, cooking with the sous vide. Will cure for two days. Going to use the serious eats cooking method and go for 36 hours @ 155F. SE doesn’t say to add extra fat, that the natural fat rendered would be enough. However I’m going to add a couple sticks of unsalted butter, and plan to save/use after.
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My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums. 
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