duck proscuitto, sous vide duck leg confit

Canugghead · January 29

legs for sous vide confit, breast for proscuitto, skin/lumps for fat, cracklings in meatball mix, carcass for soup ... thanks to forum pioneers for sharing their duck confit and proscuitto inspirations.

Crispix49 · January 29

Wow...that is fancy! Thanks for sharing.

Mighty_Quinn · January 29

Awesome. Love duck proscuitto. It looks like yours turned out really good. Did you like it? =D>

Chubbs · January 29

Wow, well done! Looks great. Thanks for sharing. On my list, but have some more learning to do first.

Dyal_SC · January 29

That does look fancy! :) Delicious too.

Little Steven · January 29

Very nice Gary! I did the same thing a couple of weeks ago. You can pretty much drink the liquid out of the bag eh?

Canugghead · January 30

Steve, first time proscuitto and confit. Found the confit way too salty although it was cured for only 20 hours. Never had confit before, is it supposed to be salty? Used the leftover for congee and it tasted much better!

Canugghead · January 30

Proscuitto was a hit and so easy. Cured for about 20 hours, don't remember if I rinsed it. Others reported it was done in one week but mine took just over two weeks. I went by 30% weight loss and it had perfect 'dryness', succulent, no dried edges and uniform colour throughout. Definitely a repeat, fun cook ...

It was 40F-45F and 60-65% humidity in our cellar

Little Steven · January 30

Canugghead said:

Steve, first time proscuitto and confit. Found the confit way too salty although it was cured for only 20 hours. Never had confit before, is it supposed to be salty? Used the leftover for congee and it tasted much better!

Gary, You need to rinse it really well when it comes out of the cure. I slice a couple of potatoes and put them in the soaking water. Change the water frequently. I use fresh garlic, crushed peppercorns and juniper berries in the cure along with some bay leaves and thyme which helps with the salt. It should have a bit of saltiness but not enough to be overpowering.

Canugghead · January 30

Thanks Steve, silly me, I followed a googled recipe that did not mention soaking. How long did you cure and how long was the soak? Would like to try again when I make proscuitto.

Little Steven · January 30

I've gone three days for confit under weight. The breasts don't like much more than 12 hours or so.

Little Steven · January 30

Here are a couple of ideas

http://how2heroes.com/videos/appetizers/cured-duck-confit

http://how2heroes.com/videos/appetizers/cured-duck-breast

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