duck confit
700g duck leg 1% salt (7g) a couple cloves of garlic About 200g to 300g olive oil to cover the duck legs multicooker sous vide setting 84 C however temp rose to 90 C after 4 hours need to bring the temp down a little take out duck legs from multicooker and leave to cool (do not want to cook further under grill) grill on high - 10 to 15 mins on underside 10 to 15 mins on skin side watch closely to prevent burning the jus is made from mushrooms, with a reduction of beef and lamb stock (or whatever stock on hand)
