Sounds amazing. Duck is my absolute favorite. I usually SV the breasts around ~130F, and then I do the legs at 167F for 12 hours, submerged in some of the fat for a confit result. It’s incredible.
Sounds amazing. Duck is my absolute favorite. I usually SV the breasts around ~130F, and then I do the legs at 167F for 12 hours, submerged in some of the fat for a confit result. It’s incredible.