A little bit of sous vide action this weekend during the snowstorm. Sous Vide Confit Chicken thighs with roasted fennel, tomato and olives dressed with shaved Parmesan and a sauce of fennel pesto mixed with the fresh chicken broth. Lol plated pic was prior to the Parmesan I added to her melting as my wife was tired of waiting on the plating haha. I hit it with a torch after. Prep wise the chicken was salted and covered in a wet mix of onion , garlic and thyme for 24 hours. It was then rinsed to remove most of the salt. Each had thinly sliced onion tucked under the skin and a couple sprigs of fresh thyme on top. Then it was into the food saver bag to swim in duck fat and be sealed. Sous vide for 7 hours @ 165F. Out of the sous vide and into a 500F oven to crisp up the skin. I separated the broth from fat and mixed it with the fresh fennel pesto to add a little savory to the tangy pesto. Pesto was fresh fennel frond (say that fast ten times lol) garlic, salt, pepper, olive oil, lemon juice and zest. Veggies were just pan roasted with a little olive oil, salt and pepper. Definitely tasty. Next time I’d use salt cured olives as opposed to kalamatta. I will definitely explore confit style cooking more with the rich duck fat. Hoping to do duck breast in the next few weeks. Wish
73saint
lived closer because I saw the duck breast at the butcher shop is like $22 / lbs.
73saint
lived closer because I saw the duck breast at the butcher shop is like $22 / lbs.
