LIPAVI - Professional Sous Vide Equipment

Sous Vide: Duck Leg Confit--Smoked

Using sous vide to prepare duck confit may create an uproar among traditionalists. Smoking it will serve only to intensify the controversy.

Prep: 0:30:00 Cook: 1:00:00 Medium

Modernizing this rustic French culinary workhorse is bound to raise purists' eyebrows. Order is usually restored once results are compared.

Prep: 0:30:00 Cook: 1:00:00 Medium

Fat duck breasts are finally appearing in American restaurants. Most people are still unfamiliar and surprised to see pink flesh.

Prep: 0:30:00 Cook: 1:00:00 Medium

Chicken breasts benefit greatly from sous vide pasteurization/preservation, making them easily adapted to numerous applications.

Prep: 0:30:00 Cook: 1:00:00 Medium

The synergy of sous vide processing and hot smoking creates results unachievable by any other method.

Prep: 0:30:00 Cook: 1:00:00 Medium

Cooked turkey is more common in the market than raw. Most people don't know that almost all retail/deli turkey has been processed sous vide.

Prep: 0:30:00 Cook: 1:00:00 Medium