Striker Chef's Duck Leg Confit
A French-style premium chicken dish that uses sous vide to drastically reduce oil usage, showcasing the ultimate in crispy exterior and moist interior.
Ingredients needed 2 servings
Recipe
Cooking tips
- Sprinkling pepper on the skin side can cause it to burn easily when pan-frying, so it's best to sprinkle it mainly on the flesh side.
- The oil left over from confit is concentrated with the umami of chicken and herbs, so it can be wonderfully used for fried eggs or other dishes.
Recommended for
- Those who want to taste restaurant-quality premium chicken dishes using a sous vide machine.
- Those who want to complete a premium confit cleanly and smartly without wasting oil.
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