Serious Eats | Sous Vide Duck Confit | Serious Eats @seriouseats | Uploaded 5 years ago | Updated 1 hour ago
Want to make restaurant-quality duck confit at home? Feel like impressing your friends with something fancy made from scratch? Recently got your hands on an immersion circulator (or sous vide machine, whatever you want to call it) and need some projects to practice? Daniel Gritzer's got a recipe for you! It's easy sous vide duck confit, and it's truly exceptional. Imagine: duck confit that you can make right now, with nothing more than duck legs and seasoning. Duck confit that's silkier and more tender than any you've ever tasted.
Get the whole story here: seriouseats.com/2017/12/how-to-make-sous-vide-duck-confit.html
Our review on the best sous vide machines: seriouseats.com/2018/12/best-sous-vide-immersion-circulators.html
The sous vide machine we used here: amzn.to/2SK0rOg
See More Like This!
How to Make Meatballs: bit.ly/2NK8Y2I
The Best Mortar and Pestles: bit.ly/2tQCACx
How to Finish Pasta the Right Way: bit.ly/2TsVVs6
Subscribe to Serious Eats!
bit.ly/2BIlM59
Follow Us Elsewhere:
facebook.com/seriouseats
twitter.com/seriouseats
instagram.com/seriouseats
reddit.com/r/seriouseats
Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
Want to make restaurant-quality duck confit at home? Feel like impressing your friends with something fancy made from scratch? Recently got your hands on an immersion circulator (or sous vide machine, whatever you want to call it) and need some projects to practice? Daniel Gritzer's got a recipe for you! It's easy sous vide duck confit, and it's truly exceptional. Imagine: duck confit that you can make right now, with nothing more than duck legs and seasoning. Duck confit that's silkier and more tender than any you've ever tasted.
Get the whole story here: seriouseats.com/2017/12/how-to-make-sous-vide-duck-confit.html
Our review on the best sous vide machines: seriouseats.com/2018/12/best-sous-vide-immersion-circulators.html
The sous vide machine we used here: amzn.to/2SK0rOg
See More Like This!
How to Make Meatballs: bit.ly/2NK8Y2I
The Best Mortar and Pestles: bit.ly/2tQCACx
How to Finish Pasta the Right Way: bit.ly/2TsVVs6
Subscribe to Serious Eats!
bit.ly/2BIlM59
Follow Us Elsewhere:
facebook.com/seriouseats
twitter.com/seriouseats
instagram.com/seriouseats
reddit.com/r/seriouseats
Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.
