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.
Sous Vide: Duck Leg Confit
Modernizing this rustic French culinary workhorse is bound to raise purists' eyebrows. Order is usually restored once results are compared.
Sous Vide: Pan Seared Breast of Magret Duck (Moulard)–2020
Fat duck breasts are finally appearing in American restaurants. Most people are still unfamiliar and surprised to see pink flesh.
Sous Vide: Fatty duck breast, Muffaletta relish
This recipe showcases the versatility of this flavorful and decidedly un-poultry-like poultry.
Cured Magret Breast, Sous Vide/Sous-B-Q™, Smokehouse Pizza
Almost ANYTHING can top a pizza. Cuochi di pizza are reluctant to put Canadian bacon and pineapple on the iconic Neopolitan staple, but global chefs insist on spinning creative webs with round flatbread. Tomato sauce itself is occasionally shoved aside to make room for creamy and other sauces.