Sous Vide Duck Confit & Mushroom Truffle Gnocchi

CTMike

Saw the D’Artagnan was having a sale a couple weeks back and I had an idea to try Sous Vide Duck Confit. A quick google led me to a Serious Eats article where the author tried different times and settings and determined that 36 - 40 hours at 155 F was the sweet spot. 

Ordered a can of Duck Fat from Amazon and added 1/4 cup to each bag to help with the confit process:

Also added some fresh thyme, salt, and pepper to each bag. 4 legs and 2 whole breasts in the bags. Into the water bath for 36 hours:

Once they came out of the hot tub they went in to an ice bath to flash cool and help solidly the excess fat for easy removal:

They then went in to a 450 F oven to crisp up the skin:

The gnocchi recipe came from here: https://www.foodbymaria.com/mushroom-gnocchi/   I couldn’t find the truffle sauce called for in the recipe so I substituted white truffle olive oil.

I used the chef’s mix mushrooms from D’Artagnan which had Trumpet Royale, White Beech, Brown Beech, and Hen of the Woods:

All in all, it came out fanstastic, I highly recommend you try this or a similar recipe:

JohnInCarolina

Oh my.

lousubcap

Looks incredible and in typical fashion great documentation.  That skin!

Bonus for the fork sneaking in. 

alaskanassasin

That looks outstanding. I wouldn’t even know where to get an idea to cook such a fancy meal let alone follow through!

caliking

I feel like giving you a standing ovation, but also feel like I need to sit down to take it all in. 

What a glorious cook!

FrostyEgg

Added to the list for sure. I love duck.

buzd504

Good god.

Amazing.