Originally Posted by jcman311
Where'd you source your duck from?
The organization I run spends a large amount of money with Sysco every year. Our rep will order me about anything, has it shipped with an order, and issues me a personal invoice. It's a pretty handy thing to be able to tap into. These came in a 20# box and I still have 15-20 raw legs in the freezer.
Originally Posted by denning
Recipe for your sous vide Pio?
Just standard fair adapted for sous vide. I rub salt, chopped garlic, and thyme on the legs inside a large vacuum seal bag. Seal the bag and refrigerate overnight (I got the use of a vacuum bag from some big name chef, cannot remember who, and the logic is the cure is more effective under vacuum. No idea but it also makes a bunch of duck in the fridge cleaner and easier to handle.) Next day rinse, pat dry, place in bags with a little duck fat. Sous vide as appropriate, cool, place in freezer.