For well over a year now, I've been trying to figure out how to make smoked duck confit. Standard confit technique requires one to cook the duck in duck fat that has been seasoned with herbs and spices. Once the duck is cooked, it is allowed to cool in the fat and can be stored for months. It is an ancient preservation method that yields incredibly tasty meat. Combining confit and smoke is an entirely different matter. I've tried several times, and it never worked out the way I wanted. It was only after I purchased my Sous Vide Supreme that I realized that I might be able to fix some of the problems I had run into previously. What were those problems? Well, the first question is do you smoke or confit first? If you smoke first, the smokiness tends to disperse once you sink the duck into fat and confit. The end product just is unsatisfying. Working in reverse by first using confit and then smoke, the end product tends to be bitter. But one recent day, it occurred to me that sous vide might be the answer. If you can smoke the duck to satisfaction and then seal it in a bag to cook with duck fat, herbs, and spices, then you might avoid the bitterness issue while retaining all the flavor. So, I set forth on a grand experiment to blend sous vide and smoke and see if I had found the secret. Continue reading Smoked Sous Vide Duck Confit here...
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04/10/2010
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I stumbled upon your blog while looking for sous vide resources, love the detailed descriptions of your posts, I know how tedious it can be. A Smoked duck confit sounds delicious, have you ever worked with liquid smoke while sous vide-ing?
Posted by: Lennardy | 04/28/2010 at 01:54 AM
Hi there,
My name is Elizabeth Kearney, Director of Culinary Operations at SousVide Supreme. I'm interested in using your Duck Confit recipe for one of our next cookbooks. Would like your permission to use it and credit your name and website to it. Please contact me via email at elizabeth@sousvidesupreme.com Thanks!
Posted by: Elizabeth Kearney | 10/28/2010 at 11:48 AM
Hmmm...It looks very delicious.
Posted by: Dana Morgahy | 01/27/2012 at 03:36 AM
Buffer. Gah. XD How the worm turns, though I'm not sure that the out of sight, out of mind,' is going to work in like, two secndos. lol I give the waiter points for trying though. And wow, that must've been hard for the actors to keep still from the second to third panel, or the photographer was just quick with the trigger.
Posted by: Mehmeh | 09/21/2012 at 07:32 PM