This duck went through a few steps: blanch in a boiling brine with bay, salt and sugar, then sous vide for 48 hours at 63 degrees with caramelized garlic and shallots, then dried and crisped in the pan. The results - a brittle, crispy skin, sweet red meat with a juiciness that to be honest, was just starting to let go - on the other side of perfect. (less time in the sous vide i think, perhaps closer to 40 hours). I had it with a aubergine, pomegranate syrup and potato puree, crispy potatoes, basil and walnuts, with a sprinkling of seeds and petals. It was DELICIOUS.
#CASTERAZUCAR #shorts #shortz #cooking #foods #food #duck #duckconfit #hungry
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