Duck Confit part 2

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For part 1, click here...


Take the duck legs out of the salt...

and what we did was vaccum seal 2 at a time in a bag with a couple of big spoonfuls of rendered duck fat (from the fridge). It was MUCH easier to do it while the fat was cold...it doesn't matter where/how the fat is because when you throw it into a pot, cover with water, and bring to a boil, everything magically works out how you want it....so do that, and then put in a 180 oven, covered, in the pot. (kinda like sou-vide)




pull em out after 7 hours or so, and take the bags and put them in an ice bath to cool and throw them in the fridge for a week.