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Traditionally, confit is made through a centuries-old preservation process that involves salt-curing a piece of meat and then cooking it in its own fat. Put the legs in a high-walled baking dish. This time and temperature is derived from our guide here. Slice the breasts against the grain. Goose Legs If you ever cooked Goose Breast in sous vide , you'd probably surprise how quick and easy the recipe is and if you loved it, you surely must try this one als... 2,576 views Write a comment. 62C/144F) with a different texture, but sous-vide confit is cooked at 82C/180F to obtain a traditional confit texture. Turkey, Duck or Goose Leg Confit Sous Vide. The Great Debate: Should A Craft Distillery Purchase Already-Made Spirits? Heat water in a large pot. For Christmas I want to make goose breasts and legs sous-vide. © 2021 The Growler Magazine. The result? To be transparent, this recipe will be good for any and all waterfowl legs/thighs. Strain the sauce through a chinois. Arrange the garlic slices over the meaty parts of the legs. The legs considered as the most flavorful parts of a duck/goose, but they also need much longer cooking to become tender. Preheat small bowl of honey, brush the legs with honey using a silicone brush and season with salt. Rate this recipe 0/5 (0 Votes) 0 Picture. In this recipe, we season the legs aggressively with a salt-sugar cure before cooking them sous vide, letting them marinate in their own delicious juices. Seal the vacuum bag and let it rest for 4-6 hours in the fridge. Do not stir the bones: you’re trying to develop fonds, or sucs, which will lead to flavor. Apart from using much less duck fat, the advantage is also that temperature control is very easy. If you ever cooked Goose Breast in sous vide , you'd probably surprise how quick and easy the recipe is and if you loved it, you surely must try this one also. Cover the legs with the rendered goose fat and put in a 325°F oven for about three-and-a-half hours, or until the legs are just beginning to fall of the bone. Adjust the pot over the flame to evenly heat over the entire bottom. Rinse under cold water and pat dry, place in a vacuum bag, and add a few tablespoons of duck fat. Preheat a sous vide bath to 62C. Preheat a sous vide bath to 54C. Pick out the breast fat pieces from the rest of the rendered fat. The recipies I found say to cook it for 10 hours at 80°C and also mention I could do that before and then store the parts in the fridge. 8 tablespoons butter 2 sprigs rosemary Gently, score the fat layer or prick with a toothpick, so the seasoning will penetrate the fat layer and allow the fat to cook thoroughly. Cover with three times as much water as there is fat. In my first try I cooked sous vide the duck leg at 80°C during 9 hours with my immersion circulator. By á-2533. It is wonderful how much culinary inspiration I get from other bloggers and my followers. Gray Duck Media. So it seems pretty clear that goose will sous vide, but how exactly you choose to do that is up to you. Refrigerate until ready to serve. Add a liter of chicken stock and let that reduce to a glaze. Repeat with the other two breasts. Remove the breasts and legs from the geese, and trim all the fat from the remainder of both geese. First, the cured duck legs are sous vide in duck fat for 24 hours at 145°F to make them extra-moist and tender. Put on a high boil until the liquid turns clear, making sure none of the goose fat sticks and burns on the bottom of the pot, about three hours. Duck, Duck, or Goose: Sous-vide Waterfowl Duck, the other dark meat. Next, take a handful of unpeeled shallots and enough stock to cover the bones by double and let that simmer for roughly five to six hours, or until the sauce is thick enough to resemble a loose gravy. 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