I have looked for the little silicon cups to cook these in but I have only seen them on Amazon and the postage costs about the same as the cups so I haven't bothered - do yous cook them in the metal tray and do they turn out ok or have yous managed to find cheap silicon cups?
I got son to do them for me. I just rendered down the fat afterwards when we were going to eat them. It keeps it beautifully moist and pink.
Son says breasts were at 58C for 45 mins. Season before sealing. I had some orange zest and port in with them. He cooled them as soon as they were taken out as I wasn't using until the next day.
The legs were rubbed with salt, pepper and thyme the covered and refrigerated for 24 hrs. Remove after 24 hrs, wash, pat dry, and vacuum seal with a couple of spoonfuls of duck fat. Legs were done at 76c for 12 hrs. They too were cooled as soon as they came out as I wasn't using until the next day. As with the breasts you can crisp them up in a pan but I put them in the oven for 20 mins (180C fan), took them out and drained fats off, added port and orange zest then popped them back for another 10 mins.
I have looked for the little silicon cups to cook these in but I have only seen them on Amazon and the postage costs about the same as the cups so I haven't bothered - do yous cook them in the metal tray and do they turn out ok or have yous managed to find cheap silicon cups?
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