How to Make Duck Confit on a Boat - The SECRET Sauce is to Die for | Harbors Unknown Ep. 24

This week Fabio is whipping up his fabulous duck confit! It varies from the traditional recipe; he doesn't submerge the thighs in duck fat, he cooks them sous vide. The result is nothing short of spectacular! Throughout the process Fabio shows us how to debone the duck, how to prep the breasts, save meat for a duck ragu and of course how to cook the thighs. The piece de resistance is the date, cashew, bourbon sauce he created to accent the duck. It was perfection! If you liked this video do all the things, like, subscribe, comment and share. Thanks for watching!

The Recipe

First butcher the duck and prepare the thighs.

Place the thighs in a pan with some salt and pepper.

Cover with plastic or aluminum foil, put some weight on it and place in the refrigerator.

After 24 hours remove from the refrigerator and rinse abundantly to remove all salt.

Place the thighs in a sous vide bag.

Add chopped garlic, a twig of thyme and pepper. You don’t need to add any salt as the marinade leaves some salt in the meat.

Vacuum seal with a machine, if you have it, or use the water bath method to let the air out.

Set the sous vide bath to 155 Fahrenheit (68.3 centigrade) and set the timer for 36 hours.

When the time is done take the thighs out and let it rest.

You can finish the duck on a skillet, skin down without oil or if you prefer you can put some duck fat or butter until the skin is crispy. Alternatively you can finish the duck in the oven under the broiler until the skin is brown.

For the date cashew sauce, grind a handful of cashews in a mortar, or your preferred method. Put two tablespoons of balsamic vinegar in a skillet and add the ground cashews. Let it come to a light boil, add two chopped pitted dates and mix. When all incorporated add a splash of bourbon and let some of the alcohol evaporate, then put in a saucer.

To prep the brussel sprouts, clean and halve. Place in a sous vide bag and add salt, pepper and fat until you are content (choose your poison, olive oil, duck fat or butter, I love them all) seal the bag and place in the bath at 183 F / 83.9 C for 40 minutes.

Meantime sautée some onions.  When the sprouts are finished in the sous fide, brown in a skillet with some fat and add the onions. Finally, put a splash of balsamic vinegar and let it evaporate. (You will love them!)