Duck Legs Confit Cooked in a Pouch (for Cassoulet)

Your chef might be slipping you some offal.

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that almost everything is “cooked” sous vide. I don’t like sous vide. Everything feels the same in your mouth. It is too perfect looking and uniform feeling. I am not confident with the health safety issues. I...

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Assuming your’re talking about the reheat-at-home type, hese two threads about sum it up: Redux Confit: http://chowhound.chow.com/topics/489170 Where can I purchase make at home duck confit:...

can also be ordered online. Three places suggested by Paula Wolfert (whose book The Cooking of Southwest France provides definitive answers to all your questions and has recipes for making duck confit using traditional and sous...

I seem to recall that there was a recipe in the NY Times or perhaps on Food Network, or perhaps in some magazine for duck leg confit cooked in a ziploc bag as a sort of sous-vide method. However, I cannot find it now (especially...

Hi Folks – with all of the talk about sous vide on Top Chef this season I’m wondering.... can I use my Foodsaver to try this cooking method? If so, how is it done? Is it as simple as vacu-sealing a chicken breast with...

Longtime readers of that other board may recall my affection for duck confit and my quest to find the city’s best purveyor of it. (If not, google "who makes the city’s best confit de canard" and follow the, uh, web...

, and that it is this water based liquid that contributes to fermentation and undesired rot, if you were to attempt a confit sous-vide, your sealed cryo’d pack would have the water based liqquid in the package, and this...

Does anyone know why just the legs are used for most duck confit preparations? Are the other cuts just not as good au confit? I’ve only made leg ..but I want to do breast. Has anyone had breast....or other parts..duck...

are these “professionals” (Harold McGee, biologist friend)? If the risk of botulinum from improperly stored confits or even worst, sous-vide prepared products was anywhere close to the levels you suggest we would have...

Sous-vide — means “under vacuum”. I think this is way more technical than most home cooks want to tackle!