I made a duck breast confit ala sous vide the other night using some leftover duck fat (more on that in a future post).  This was the first time cooking the breast meat (as well as deboning an entire duck), and it couldn’t have turned out better.  The meat was evenly cooked, incredibly juicy and tender.   Normally picky cousin L ate half of the plate for her dinner, and G skipped the sauce that I made.  This will definitely be a repeat dish.

Instructions: Dry rub duck breasts with salt, pepper, and thyme for 24 hours.  Sous vide 57.5 °C for two hours in duck fat.  Then pan fry to crisp the skin.  Enjoy!