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Sneak Peek: New Recipe by Clint Cantwell- Sous-Vide-Que Smoked Duck Confit

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  • Huskee
    Pit Boss
    • May 2014
    • 15005
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

      Smokers / Grills
      • Yoder loaded Wichita offset smoker
      • PBC
      • Grilla Silverbac pellet grill
      • Slow 'N Sear Deluxe Kamado (SnSK)
      • Dyna-Glo XL Premium dual chamber charcoal grill
      • Weber 22" Original Kettle Premium (copper)
      • Weber 26" Original Kettle Premium (black)
      • Weber Jumbo Joe Gold (18.5")
      • Weber Smokey Joe Silver (14.5")
      • Brinkmann cabinet charcoal smoker (repurposed)

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      • (3) Maverick XR-50: 4-probe Wireless Thermometers
      • (7) Maverick ET-732s
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      • Thermapen MkII, orange
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      • ThermoWorks fridge & freezer therms as well

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      Beverages
      • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
      • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
      • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
      • Most favorite beer: The one in your fridge
      • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
      • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
      • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

      About me
      Real name: Aaron
      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

      Occupation:
      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

    Sneak Peek: New Recipe by Clint Cantwell- Sous-Vide-Que Smoked Duck Confit

    Sneak Peek: New Recipe by Clint Cantwell- Sous-Vide-Que Smoked Duck Confit: https://amazingribs.com/tested-recip...ue-duck-confit

    Click image for larger version

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  • Troutman
    Club Member
    • Aug 2017
    • 7197

    • OUTDOOR COOKERS

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    #2
    WOW !! My wife and I were just talking about how to prepare some duck. We regularly buy the roasted duck from our local Asian market and love it. This is a great alternative method, thanks for sharing, I'm going for it !!

    Comment


    • Clint Cantwell
      Clint Cantwell commented
      Editing a comment
      You definitely can't beat roast duck when someone else is doing all of the prep but you'll enjoy this for a change of pace!
  • Potkettleblack
    Club Member
    • Jun 2016
    • 1961
    • Beautiful Downtown Berwyn
    • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
      Thermometers: Thermapen / iGrill 2 / Fireboard
      For Smoke: Chunks / Pellet Tube / Mo Pouch
      Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
      Disqus: Le Chef - (something something something) - it changes

    #3
    I don't think the duck fat is actually necessary, at least in the quantity recommended. Olive oil should be sufficient.

    Also, shocking the bag is HIGHLY recommended if storing. HIGHLY.

    I appreciate Clint's work, but sometimes it feels to me like he just chucks things in a bag, picks a temp out of the anova app, and then reverse sears, and there isn't really the same level of recipe development that go into the traditional BBQ, grill, rub, sauce, and side recipes on AR.



    Comment


    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      I'm curious about the process of recipe development.
      Did you try 145? 180? 155?

    • Clint Cantwell
      Clint Cantwell commented
      Editing a comment
      Indeed. I've done sous vide duck at 170-175 degrees in the past but found the results to be a bit on the dry side so I've since reduced it to 160 which comes out perfectly. The 135-145 range would be better served for doing a duck breast where you want it perfectly cooked through but not fall apart tender.

    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      I've broaden my questions below, in response to Huskee, if you care to comment.
  • Huskee
    Pit Boss
    • May 2014
    • 15005
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

      Smokers / Grills
      • Yoder loaded Wichita offset smoker
      • PBC
      • Grilla Silverbac pellet grill
      • Slow 'N Sear Deluxe Kamado (SnSK)
      • Dyna-Glo XL Premium dual chamber charcoal grill
      • Weber 22" Original Kettle Premium (copper)
      • Weber 26" Original Kettle Premium (black)
      • Weber Jumbo Joe Gold (18.5")
      • Weber Smokey Joe Silver (14.5")
      • Brinkmann cabinet charcoal smoker (repurposed)

      Thermometers
      • (3) Maverick XR-50: 4-probe Wireless Thermometers
      • (7) Maverick ET-732s
      • (1) Maverick ET-735 Bluetooth (in box)
      • (1) Smoke by ThermoWorks
      • (1) Signals by ThermoWorks
      • Thermapen MkII, orange
      • ThermoPop, yellow
      • ThermoWorks ChefAlarm
      • Morpilot 6-probe wireless
      • ThermoWorks Infrared IRK2
      • ThermoWorks fridge & freezer therms as well

      Accessories
      • Instant Pot 6qt
      • Anova Bluetooth SV
      • Kitchen Aide mixer & meat grinder attachment
      • Kindling Cracker King (XL)
      • BBQ Dragon
      • Weber full & half chimneys, Char-Broil Half Time chimney
      • Weber grill topper
      • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
      • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
      • Pittsburgh Digital Moisture Meter

      Beverages
      • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
      • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
      • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
      • Most favorite beer: The one in your fridge
      • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
      • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
      • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

      About me
      Real name: Aaron
      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

      Occupation:
      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

    #4
    As with anything BBQ, there's many ways to skin a cat. These recipes are tested thoroughly before being posted.

    Comment

    • Troutman
      Club Member
      • Aug 2017
      • 7197

      • OUTDOOR COOKERS

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      #5
      I had the same thought on shocking. I believe Clint by inference (his final step of refrigerating) assumed that step; however, its importance to the process should be noted. It's still in my cue, been thinking about duck for a while.

      Comment

      • Clint Cantwell
        AmazingRibs.com's Senior Vice President
        • Apr 2016
        • 88
        • Memphis, TN

        #6
        Originally posted by Troutman View Post
        I had the same thought on shocking. I believe Clint by inference (his final step of refrigerating) assumed that step; however, its importance to the process should be noted. It's still in my cue, been thinking about duck for a while.
        Great point. I'll add a clarification for those who decide to refrigerate the duck for later use.

        Comment

        • Potkettleblack
          Club Member
          • Jun 2016
          • 1961
          • Beautiful Downtown Berwyn
          • Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
            Thermometers: Thermapen / iGrill 2 / Fireboard
            For Smoke: Chunks / Pellet Tube / Mo Pouch
            Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
            Disqus: Le Chef - (something something something) - it changes

          #7
          Originally posted by Huskee View Post
          As with anything BBQ, there's many ways to skin a cat. These recipes are tested thoroughly before being posted.
          Allow me to clarify my comment.

          I don't believe that they are untested. I am sure they are done a few times following the steps and the result is good.

          I am wondering how much exploration is going on. Time is a variable in SV. Temp is a variable. No temp is one size fits all, just as some prefer pittsburgh rare steaks and some prefer full medium, and many prefer all points on a continuum from steak IT of 110 to 155 even. With duck confit sous vide, as an example, 180x16 will produce something that is more faithful to classic confiture, fork shredable, but might require a pan to do the smoke step. 140 will make is more steaky, and possibly work better for Sous-B-Cue, as the protein is less damaged and the meat more open to accepting smoke.

          Alternatively, smoking the cold duck leg to an IT of 130 before applying the cure will likely produce a better smoke flavor. Better even to cold smoke, though I know we don't like that in these parts.

          Rubs have fewer variables. Sauces have fewer variables. Even smoking has fewer variables. My feeling, which is strictly that, MY feeling, is that these recipes aren't as fully explored, due to the wide number of variables, in the manner that say, Last Meal Ribs or Ultimate Turkey have been fully explored.

          If it sounds like I'm throwing shade at Clint, that's not my intention. I dislike the term The Big Chill (it's "shocking"), and I like his work. I just hope for the same level of bulletproofing.

          Comment


          • Clint Cantwell
            Clint Cantwell commented
            Editing a comment
            For example, a pork butt could be prepped & cooked countless different ways but I have a single rub, injection, temp, and wrap combo that will produce stellar results as is. Each step is thought through with a purpose in mind, i.e. skip the injection and it won't be as flavorful; skip the wrapping stage and it won't be as tender.

          • Clint Cantwell
            Clint Cantwell commented
            Editing a comment
            We could argue that neither the injection or wrapping steps are "necessary" to achieve pulled pork but without them it is a completely different end product then what I want you to experience. Same goes with replacing duck fat with olive oil. You'll still get sous vide duck, but it's not sous-vide-que duck confit which was the intent of this particular recipe.

          • Potkettleblack
            Potkettleblack commented
            Editing a comment
            That’s all valid.
        • T-bone
          Club Member
          • Dec 2016
          • 338
          • Northern Virginia
            • Traeger Texas 075 (circa 2007)
            • Weber Genesis Gas Grill (circa 1997)
            • Weber Kettle Charcoal Grill
            • Anova WiFi Sous Vide
            • Tappecue WiFi Temperature Monitoring System
            • Thermapen
            • Operation BBQ Relief Volunteer
            You can take the boy out of Texas, but you can't take the Texas out of the boy.

          #8
          Clint Cantwell thanks for the recipe and the preview. I look forward to trying this one. Also, I appreciate Potkettleblack's comments and the discussion with Clint that followed. The ability to look at cooking methods from different points of view is one of the great benefits The Pit forum. It helps me better understand what's going on in the recipe and allows for adjusting/adapting it to my family's preferences.

          Comment

          • DWCowles
            Founding Member
            • Jul 2014
            • 9709
            • Smiths Grove, Ky
            • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

            #9
            Thank you! Clint Cantwell

            Comment

            • scottranda
              Charter Member
              • May 2015
              • 1731
              • Charlotte, NC

              #10
              Appreciate the recipe! I want to give it a shot someday soon. My local Asian grocery has duck for sale at $2.99 / lbs as a consistent price. I had some duck confit in Orlando last week. Sooooo good!

              Comment


              • Potkettleblack
                Potkettleblack commented
                Editing a comment
                Confit is one of my favorite things in the whole world. If I had a nice affordable source of duck legs, my wife would be sick of it.

              • Clint Cantwell
                Clint Cantwell commented
                Editing a comment
                Duck confit and pork belly are two things that I never pass up when I find them on a menu. I'll diet in the new year...

              • Potkettleblack
                Potkettleblack commented
                Editing a comment
                Two of a kind, just disagree on terminology and process.

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