Sous Vide Crane Leg Confit
Using the confit technique is one of the simplest ways to convince the folks you’re feeding that you’re a Michelin Star Chef in disguise, not just someone who made a decent shot with their...
Keywords
- Sous vide
- Sousvide
- water bath
- immersion circulator
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipes.anovaculinary.com.
Ingredients
- 2 crane, goose, or turkey legs
- Kosher salt
- Duck fat, olive oil, lard, tallow, or other rendered game bird fat
- Aromatics, such as garlic, thyme, bay leaf, and/or lemon peel
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