I just heat them up in a pan. It really isn't possible to cook them much further if they have already been cooked to 176. I take them out when the center is warm and the skin is crisp. Meat is really such a bad conductor of heat that unless you leave a piece of whatever (steak, duck, chicken) in the pan for a good long time after taking out of the bag and letting it rest a few minutes, you won't be in real danger of overcooking. Just my opinion. To be really careful, let the food rest outside the sous vide for ten minutes and then sear to your heart's content. Just to clarify, sous vide confit doesn't really improve from aging. Eat it right away. The lack of oxygen means that the fat won't go slightly rancid, which is what brings the complex flavors to traditional, aged confit. Also, it does taste great right away, but if you make it the traditional way, just a week gives a world of difference.
post #616 of 1072
6/4/11 at 2:05pm