From Serious Eats comes sous vide duck confit: https://www.seriouseats.com/sous-vid...-confit-recipe The duck is covered in its own fat that is slowly rendered in the SV bag over 36 hours at 155F. Now, if'n one of youse has already posted it, well, I couldn't find it. Duck confit made cheap and easy! Yer welcome.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Been playing with something very similar for at least the past ten years, or so. It’s economical … and it even works with chicken. You should give it a try!
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