One Chef Obsessed

This is our new menu presentation of Duck.  It is a Sous Vide Maple Leaf Farms Duck Breast with Leg Confit, Cassoulet, and Chorizo sausage.  We Confit the legs for 6-8 hours at 225° F, and Sous Vide the Breast to 54° C.  The Cassoulet is made with Pork Belly and White Beans, and the sauce for the plate is just the natural liquid released from the breast when it cooks.  Enjoy.

This entry was posted on May 30, 2010 at 8:10 pm and is filed under Chef with tags Cassoulet, Duck Confit, sous vide duck. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.