Hardest duck leg ever - what should I NEVER do again?

Pippi
Sat, 02 Jan 2016 12:43:25 +0000
Anova Precision® Cooker

:(( Very sad… Was really looking forward to the duck confit that it was suppose to be but as the titel says… all I got was the hardest duck leg ever…

I salt cured the legs in a ziplock bag in the fridge during 24 hours, rinsed, patted dry and then put into it’s water bath at 65C/149F for another 24 hours. I decided on these numbers after reading wildly differing temps & times on 'tinternet and since I usually prefer the lower end of most cooking temperature suggestions…

Sooooo… anybody? I’d really like to understand the science behind my failure. I have to say that the legs came out of the cure very rigid already. Is that normal? If someone knows what happened here I would really appreciate their help in understanding it… Not in the least to avoid another disappointing result after a 48 hour wait…

2 posts - 2 participants