Vacuum Cooking Recipe: Crispy Oil-sealed Duck Legs
Recently, many friends have expressed their desire to learn molecular cuisine. Today, we have prepared a recipe for low-temperature cooking for everyone's reference! Let's save our words, just getting started!
Crispy oil-sealed duck legs
Ingredients:
2 duck legs (French Type)
240 grams of crude salt
12g dried vanilla
3 fragrant leaves
84g duck oil (save 28g for frying and coloring)
Pickling time: 36 hours
Cooking time: 10-12 hours
Servings: 2
1. Adjust the sous vide cooker to 70℃.
2. Crush vanilla and fragrant leaves, and mix well with crude salt. Spread the mixture evenly on duck legs. Marinate in the refrigerator for 36 hours.
3. Put pickled duck legs and 56g duck oil-sealed into a vacuum sealing machine. Water bath in the sous-vide machine for 10-12 hours until the degree of maturity turns ideal.
4. Put the remaining duck oil in the pan, and color the duck legs in the pan until the skin is crisp.
Crispy oil-sealed duck legs
Ingredients:
2 duck legs (French Type)
240 grams of crude salt
12g dried vanilla
3 fragrant leaves
84g duck oil (save 28g for frying and coloring)
Pickling time: 36 hours
Cooking time: 10-12 hours
Servings: 2
1. Adjust the sous vide cooker to 70℃.
2. Crush vanilla and fragrant leaves, and mix well with crude salt. Spread the mixture evenly on duck legs. Marinate in the refrigerator for 36 hours.
3. Put pickled duck legs and 56g duck oil-sealed into a vacuum sealing machine. Water bath in the sous-vide machine for 10-12 hours until the degree of maturity turns ideal.
4. Put the remaining duck oil in the pan, and color the duck legs in the pan until the skin is crisp.
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