Sous Vide: Duck Leg Confit--Smoked

About
Using sous vide to prepare duck confit may create an uproar among traditionalists. Smoking it will serve only to intensify the controversy.
Ingredients
Duck legs, as needed, approximately 10 oz./280 grams each.
Kosher salt, 12 grams per lb./450 g--approximately 2 teaspoons.
Garlic cloves, fresh, smashed, as needed.
Whole peppercorns, approximately 10 each per leg.
Bay leaves, 1 each per leg.
Optional components:
Sweet potatoes, as needed, sous vide processed at 183 F/84 C for 60 minutes and shocked cold in iced water.
Baby red oak lettuce, a few spears from the inside.
Pears, one per person, peeled and sous vide processed with a pinch of salt and a Tablespoon of sugar at 183 F/84 C for 40 minutes. After processing, chill the package in iced water and set aside.
Great Northern/Cannelini beans, cooked (or canned), 0.5 cups/person.
Carrots, diced fine, 1 Tablespoon per person.
Garlic, chopped fine, 1 teaspoon per person.
Parsley, chopped, as needed.
Radish, 1 slice per person.
Parsnips, 1 each.
Instructions

Actual prep time, 1 hour Level of difficulty: 3 Serves 1 per leg
Procedure:








Confit-e-cue!
Set the smoker at 180 F/82 C or the lowest possible setting above that. Stage the legs into a wire rack so that air can circulate below them. If a smoker is not available, the legs can be oven roasted @225 F/107 C for one hour.



Norm King
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