Originally Posted by iammatt
That is basically how I do it, though I don't brine. Rather, I salt heavily, add thyme, pepper and garlic and let sit overnight, then rinse before putting in a bag. It still won't be as good as a traditional confit aged a few months after cooking, but it is good.
This how I do it and I use 176F also.
Unlike Matt, who is perfectly correct here and I'm in error, I eat them right away. To crisp the skin I have found a 424 degree toaster over the best way to do this. It seems to crisp the skin quickly and doesn't get a chance to hit the meat into further cooking.
I've not tried a torch on the skin yet as I think the skin needs to dry a bit to crisp. Thoughts?