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)