DUCK LEGS

Cure Time: 16 hours
Cook Time: 10-12 hours
Serves: 2

Ingredients:
2 Duck Legs, Frenched
1C / 240 ml Coarse Kosher Salt
1T Dried Thyme
3 Dried Bay Leaves
6T Duck Fat, reserve 2T for searing

Step One:

Set the Sous Vide Professional™ to the desired temperature, with rear pump flow switch closed and front flow switch set to full open. For duck confit, 167°F/75°C is found to be the best temperature.

Step Two:
Crush the dried thyme and bay leaves in the salt until it is evenly mixed. Distribute the salt mixture over the duck legs. Place in the refrigerator and let cure for 36 hours. Thoroughly rinse.

Step Three:
In a medium vacuum bag, place seasoned, trimmed portion of duck leg along with 4T duck fat.

Step Four:
Seal portion to desired vacuum. For duck, a vacuum of 90-95% is optimal.

Step Five:
Once target temperature is reached, place sealed duck confit portion in circulating water bath.

Step Six:
Cook to desired doneness for 10-12 hours.

Step Seven:
Remove duck from vacuum bag. Sear in a hot pan with remaining duck fat until skin is crisp.

DUCK BREAST

Cooking time: 45 minutes
Serves: 2

Ingredients:
2 Duck Breasts (1 inch / 25mm)
3 T / 40g duck fat
Kosher Salt and Black Pepper, to taste

For more information on food safety, please click here.

Step One:
Set the temperature on your Sous Vide Professional™ to 57°C / 135°F, with rear pump flow switch closed and front flow switch set to full open.

Step Two:
Season the duck breast with salt and pepper, place in a bag with duck fat and vacuum seal. Make sure that all ingredients are cold. If necessary, place the bag with the duck breast and fat in an ice bath.

Step Three:
Seal portion to desired vacuum. For duck, a vacuum of 90-95% is optimal.

After it is sealed, place the bag on the counter with skin side down. Shape the duck breast so the skin side is flat and the duck breast looks plump. This will ensure that you will get even color on the skin side when you render the fat.

Step Four:
Once target temperature is reached, place duck into circulating water bath set to 57°C/135°F and cook for 45 minutes.

Step Five:
Remove the bag from the water bath and let sit on the counter for 10 minutes.

Step Six:
Remove the duck from the bag and place it skin side down in a pan on medium heat and render out as much of the fat as you desire. Flip and sear the meat side for no more than 60 seconds. Slice and serve.

This easy to make turkey breast is great hot or cold. Slice it thin and you’ve got cold cuts at a fraction of the cost from the deli. This can be done at the same temperature with boneless, skinless chicken breasts in just 35 minutes! Substitute an eye round roast and homemade roast beef can save you six dollars a pound. Simply add your favorite spice rub and never make a boring sandwich again!

Makes: 8-10 Sandwiches

Prep time: 10 minutes
Cook time: 90 minutes

Ingredients:
1 Boneless, Skinless Turkey Breast
1 Tbs Olive Oil
½ C Apple Cider
Kosher Salt and Black Pepper, to taste.
Spice Rub of your choosing (Optional)

For Sandwiches:
Bread of your choosing
Crisp Romaine Lettuce
Condiments of your choosing
Fresh Tomato Slices

Step 1:

Set the Sous Vide Professional™ to 147°F/64°C, with the Rear Flow Adjustment Slide closed and Front Flow Adjustment Slide fully open. (Flow Adjustment Slide available on CHEF Series only.)

Step 2:
Browning (Optional Step)
Preheat a non-stick pan over medium-high heat with 1 Tbs olive oil. Season turkey breast with salt and pepper and sear in oil until lightly browned. Remove from pan, drain and cool.

Step 3:
Pat turkey breast dry with paper towel.

Step 4:
Vacuum seal turkey breast with apple cider.

Step 5:
Place sealed bag in circulating water bath and cook for 90 minutes or to an internal temperature of 147°F/64°C.

Step 6:
Remove bag, quickly shock in ice water bath.

Step 7:
When completely cold, turkey is easiest to slice. Slice thinly on a bias and layer slices on plastic wrap or in reusable container. Sliced turkey will keep up to 7 days.**

Step 8:
Assemble sandwiches and garnish to your preference.

Brines are an easy way to ensure your turkey is never dry. Try the straightforward salt brine or our apple cider marinade for a sweet Autumn flavor.

Brine Time: 16 hours
Cook Time: 3 hours

Serves: 8

Ingredients:
2 Turkey Breasts, boneless
2 Turkey Thighs, boned out
2 Cups (approx.) of Sous Vide Stuffing – Reserve for thighs in Step 7
4T Duck Fat

For the Salt Brine:
1 Gallon Water
265g Kosher Salt
115g Sugar
5 Sprigs of Thyme
3 Sprigs of Rosemary
3 Bay Leaves
3 Shallots, halved, peeled
5 Garlic Cloves, peeled, smashed
20 Black Peppercorns, whole

For the Cider Marinade:
1 Gallon Apple Cider
5 Pieces of Star Anise
3 Cinnamon Sticks
3 Bay Leaves
20 Black Peppercorns, whole

For more information on food safety, please click here.

Step 1:
Prepare either brine or cider marinade recipes by combining all in ingredients in an 8 quart sauce pot and bring to a boil. Remove from heat, transfer to a heat safe container and place in the refrigerator until completely cool (40°F/4°C).

Step 2:
Using individual vacuum bags for each item, roll the vacuum pouch back at the top, turning it out 1-2 inches. This will help prevent possible cross-contamination.

Step 3:
Place one turkey breast in vacuum bag, along with enough brine to cover. Vacuum seal. Repeat for each additional breast and thigh.

Step 4:
Place sealed bag in refrigerator for 16 hours.

Step 5:
After brining is complete, remove and rinse each piece of turkey under cold water.

Left: Cider Marinade Right: Salt Brine

Step 6:

Set the Sous Vide Professional™ to 147°F/64°C, with the Rear Flow Adjustment Slide closed and Front Flow Adjustment Slide fully open. (Flow Adjustment Slide available on CHEF Series only.)

Step 7:
For the thighs, lay thigh skin-side down on cutting board. Place approximately 1 cup of stuffing in center and roll thigh to completely seal in stuffing. Secure with butchers twine.

Step 8:
Again, using individual vacuum bags for each item, roll the vacuum pouch back at the top, turning it out 1-2 inches. Place one turkey breast in vacuum bag, along with 1 tablespoon of duck fat. Vacuum seal. Repeat for each additional breast and thigh.

Step 9:
Place sealed bags in circulating water bath and cook for 2 hours, or until core temperature reaches 147°F/64°C.

For advanced users:
If serving immediately, lower temperature of circulating bath to 122°F/50°C and hold turkey for 30 minutes. Do not exceed 30 minutes. You can speed the process by dropping several ice cubes into the bath until bath temperature reaches 122°F/50°C.

Step 10:
Remove bags from water bath.

If saving for later: quickly shock in ice water bath until temperature has reached 40°F/4°C. Cooling must occur in under one hour. Store in refrigerator and reheat to 140°F/60°C before serving.

Step 11:
Preheat oven to 400°F/205°C. Remove turkey breasts and thighs from vacuum bag. Place turkey in roasting pan, preferably on a wire rack. Roast turkey breasts and thighs until skin is golden brown. Remove butcher twine from thighs.

Step 12:
If serving immediately: carve turkey and transfer to serving vessel.

You won’t believe this cranberry sauce. The boozy pop of each berry, the tangy-sweet sauce; we may have just changed Thanksgiving as we know it. Keeping it alcohol-free? Sub in some cranberry juice instead.

Serves: 8

Prep time: 5 minutes
Cook time: 20-30 minutes

Ingredients:
12 ounces Fresh Cranberries
1/2 cup Dry Ruby Port (May substitute: cranberry juice)
1/2 cup Orange Juice, Fresh
3/4 cup Sugar
Zest from one Orange, cut into thin matchsticks

Step 1:
Set the Sous Vide Professional™ to 167°F/75°C, with the Rear Flow Adjustment Slide closed and Front Flow Adjustment Slide fully open. (Flow Adjustment Slide available on CHEF Series only.)

Step 2:
Combine fresh cranberries, port wine, orange juice, sugar and zest in a mixing bowl. Stir gently to combine all ingredients.

Step 3:
Roll the vacuum pouch back at the top, turning it out 1-2 inches. This will help prevent possible cross-contamination.

Step 4:
Pour mixed cranberries and sauce into vacuum pouch, vacuum seal.

Step 5:
Place sealed bag in circulating water bath and cook for 20 minutes or until a few, but not all, cranberries have begun to burst.

Step 6:
Remove bag from water bath.

If serving immediately: transfer to serving vessel.

If saving for later: quickly shock in ice water bath until temperature of sauce has reached 40°F/4°C. Cooling must occur in under one hour. Store in refrigerator and reheat to 140°F/60°C before serving.

Meat and potatoes. That’s our kind of meal. The Chevre goat cheese adds a tangy punch and these mashers go well with just about everything.

Serves 3-4

Prep time: 10 minutes
Cook time: 90 minutes

Ingredients:
15-20 small potatoes, peeled (if desired) and cut into quarters
2 tablespoons butter
3 Scallions/Green Onions, sliced in 1” pieces.
salt and pepper to taste
6 ounces Chevre Goat Cheese

Step 1:

Set the Sous Vide Professional™ to 180°F / 82°C, with the rear port closed and front port fully open.

Step 2:
Put potatoes, scallions and butter into vacuum bag, taking care to arrange in a single layer. Season with salt and pepper. Vacuum seal.

Step 3:
Place sealed bag in circulating water bath and cook for 90 minutes.

Step 4:
Remove the potatoes from water bath. Open and drain into colander; pour the potatoes into a food processor, add the goat cheese, and puree until smooth. If a food processor is not available, potatoes can be mashed with a fork or masher.

Step 5:
Mashed Potatoes can be cooled, vacuum sealed and kept for up to 4 days, or up to 6 months in the freezer.