Happy New Year 2016


Black-Eyed Peas are a traditional good luck dish (see Wikipedia) originating in the Southern part of the United States. Duck is traditionally good luck for the Chinese New Year so I decided to double down on my good luck and make Duck Confit Black-Eyed Peas with slow Roasted Tomatoes.duck.confit









I added sliced garlic and chopped thyme to the cut tomatoes and slow roasted them at 250º for about 3 hours. I cooked the duck legs in duck fat for 3 1/2 hours at 325º.  I cooked the black-eyed peas separately with aromatics and then added the roasted tomatoes and picked duck confit and mixed all together.

Here’s to a Happy 2016!

Duck Confit


Sometimes you prepare a dish that is just spot on.  Of course this one took me 10 days to complete, but it was well worth it.


I was craving duck confit, and I had some extra duck fat, so I went for it.  Because of its labor intense cooking process, it had been a while since I made it.  I wanted to prepare it in the traditional French style, except for one step.  I started out by heavily salting the duck legs with a smoked Welch sea salt, bay leaves, fresh thyme, and fennel tops over night.  The next day, I rinsed off the salt, patted it dry, and covered them in duck fat.


This is when you would cook the duck at a very low temperature for a few hours, but I wanted to cook it sous vide.  I sealed up two duck legs per bag in the food saver®, two bags total, and cooked it for seven hours at 193 degrees.  I stored the legs in the duck fat for a week and a half in the refrigerator, then I finished cooking them on the stovetop by searing the skin until it was crispy.   The meat was meltingly tender and delicious and the skin was like glass.