Ingredients
-
1 duck thigh
-
1 cup duck fat
-
2 sprigs thyme
-
1 bay leaf
-
1 tsp sea salt
-
Coarsely ground black pepper
Comments
TG
Travis Grandon
Any temperature recommendations?
GH
Gina Hutchings
What do we set the dial to?
GH
Gina Hutchings
Sorry I'm new to the app see its on the front page of the recipe!
cavi3918
Which is it. sous vide one hour or six?
Is the other 5 hours getting water to temp?
Directions
-
Set Nomiku water bath to 69ºC (156.2ªF)
-
Seal all ingredients using the water displacement method and sous vide for six (6) hours.
-
After the six hours, remove from water bath and pat dry.
-
In a cast iron, sear skin to get a nice crust.