Incredibly delicious duck food.

2019. 12. 04.

After I had a better-than-expected success with the sous vide method for the first time in my life, I decided to give it another try, with my acquired modest but all the more valuable routine.

Second time around, I thought I'd try duck leg. 

After just one use, I immediately felt much more confident using the sous vide machine. 

I had previously vacuum-packed the duck thigh, and seasoned it carefully (salt, pepper and the essential rosemary!), then turned on the sous vide machine, which I set to 4.5 hours and 70 degrees instead of the recommended 5 hours and 60 degrees, because unfortunately that's all I have time for that.

All the while I was working at home - and perhaps this is one of the greatest things about sous vide technology, that it does its work quietly, you don't have to deal with it. In fact, you can even leave it there overnight! 

There is only one thing to pay attention to, at least in the case of mobile machines that can be installed on the pot: the water filled in the vessel must not go below a certain level - this is clearly indicated by the measuring scale on the machine. 

After the thigh was ready, I took it out of the bag and fried it in heated butter until golden brown, which was approx. It took 5-6 minutes. Finally, I served it all with mashed potatoes and purple cabbage.

The final result: the meat is crispy on the outside due to roasting, but crumbly and juicy on the inside. Here is the optically wonderful end result:

This time, I used Horecatech's sous vide machine, and the Italian Takaje vacuum sealer. We heartily recommend both for Christmas or any occasion!