Confit of Duck Legs Sous Vide

Courtesy of Chef Eric Villegas

Ingredients:

• 1 tablespoon kosher salt, or 1 1/2 teaspoons per duck leg

• 2 duck legs, whole (leg/thigh combo)

For cooking: 

• 2 large thyme, fresh, sprigs

• 2 cracked bay leaves

• 4 cloves, whole

• 2 large garlic, cloves, peeled, stemmed and cracked

• 1 tablespoon whole black peppercorns

• 1/2 cup Rendered Duck Fat SV, see recipe, chilled 

Directions:

1. Thoroughly rub the duck legs on all sides with the salt and using an appropriate sized VacMaster bag(s) place the duck with any of the remaining salt.

2. Using a VacMaster chamber or suction machine vacuum seal the bag and refrigerate for 8 hours.

3. Remove the duck from the bag and thoroughly rinse away the salt and pat dry.

4. Preheat the water bath of the SV1 to167°F / 75°C.

5. Using the VacMaster Bag Filler and appropriate sized VacMaster® bag(s) place the duck legs, thyme, bay leaves, cloves, garlic, black peppercorns and chilled duck fat, using a VacMaster suction or chamber machine, vacuum seal.

6. Gently place the vacuum sealed bag in the water bath of the SV1 and cook for 12 hours.

7. Keep an eye out for the water level of the SV1 as the cooking time is long and the temperature is rather high depending on your set up you might want to cover your water bath with plastic wrap to minimize water evaporation.

8. After 12 hours remove the duck from the water bath.

If serving immediately:

1. Gently remove the duck from the bag and strain the cooking liquid into a suitable vessel and discard the herbs.

2. Let the cooking liquid cool and separate into duck juices and duck fat, reserve and use each as needed.

3. Heat a nonstick skillet over medium-high heat with one tablespoon of the reserved duck fat

4. Add the duck legs, skin side down, and cook until well-browned and crispy about 3-5 minutes.

5. Flip the legs and brown the flesh side for 2-3 minutes.

6. Serve immediately

Alternatively:

1. Place the bags from the SV1 immediately into ice water until thoroughly chilled then refrigerate and use as needed. 

Garlic Mashed Potatoes Sous Vide 

Ingredients:

• 2 pounds yukon gold potatoes, or similar

• 10-12 large garlic, cloves, peeled, trimmed and gently crushed

• 8 ounces unsalted "sweet"  butter

• 8 ounces milk, whole

• Kosher salt and white pepper

Directions:

1. Preheat the VacMaster SV1 to to 90ºC/194ºF

2. Peel the potatoes and laying them on their side cut them lengthwise into 1/2 inch slices. Stack the slices and cut them again lengthwise into sticks then cut across the sticks resulting into a large dice.

3. Using appropriately sized VacMaster bag(s) add the potatoes, garlic cloves, butter, salt and pepper in one thin even layer and using a VacMaster chamber machine, vacuum seal the potatoes.

4. Keep a careful eye on the mixture level as milk expands during the vacuum process.

5. If the level rises too close to the seal bar, immediately press seal or stop to end the process.

6. Gently place into the SV1 water bath and cook for 45 minutes and up to 1 hour or as necessary until the potatoes are extremely tender and easily crushed by your finger.

7. Carefully strain the hot potatoes from the bag, reserving the cooking liquid.

8. While hot, push all of the potato cubes through potato ricer or food mill into a large mixing bowl.

9. Using a large rubber spatula, whip the riced potatoes into a smooth puree adding as much of the cooking liquid as necessary.

10. Taste and adjust the seasonings with the additional salt and pepper as necessary.

11. Use immediately, or cool completely in the refrigerator and vacuum pack in desired sizes and refrigerate or freeze until needed.

Carrots Sous Vide

Ingredients:

• 1 pound whole carrots, peeled, or 1 pound medium to large carrots, peeled

• 2 tablespoons garlic infused olive oil or similar

• Kosher salt

• Freshly ground black pepper

Directions:

1. Preheat the SV1 180°F/82°C

2. In a suitably sized VacMaster bag place the prepared carrots, garlic oil and kosher salt and black pepper to taste in a VacMaster chamber machine, vacuum and seal.

3. Gently place the bagged carrots in the SV1 and cook until fully tender, about 1 hour.

4. Carefully remove the carrots and serve immediately.

Brussels Sprouts VP 

Ingredients:

• 2 pounds Brussels Sprouts, medium size, fresh, stem end trimmed and cut in half or thirds

• Kosher Salt

• 2-3 tablespoons garlic oil, or similar

Directions:

1. Bring a large heavy bottomed pot of highly salted water to boil over high heat.

2. Add the trimmed sprouts and bring back to a boil and cook for 6-12 minutes depending on their size or until the sprouts are just tender but not soft or mushy.

3. Drain the sprouts in a colander then immediately plunge them into a large bowl of ice water to stop the cooking.

4. Drain the chilled sprouts and spread out to dry on paper towel lined trays.

5. Using one large or multiple smaller individual style VacMaster vacuum bags and using a VacMaster chamber sealer vacuum the sprouts as you see fit evenly distributing the garlic oil and kosher salt to your taste.

6. Refrigerate or freeze and heat as needed.