Duck confit sous vide
A source of protein and healthy fats, this dish helps maintain cardiovascular health and improves metabolism. The tender taste of duck combined with aromatic herbs makes it ideal for gourmets and keto diet enthusiasts.
Duck legs (600 g) rub with sea salt (30 g), allulose (6 g), coarsely ground black pepper (3 g), crushed juniper berries (3 g), bay leaves (2 pcs), and thyme (4 g). Place in the refrigerator for 24 hours.
After a day, rinse the legs with cold water to remove excess salt and spices, then pat them dry.
Pack the legs in a sous-vide bag. Optionally, add duck fat (30 g), although enough fat will render from the legs.
Cook at 75 °C for about 20 hours. Then cool the bag in ice water to prevent the meat from falling apart when removed.
Before serving, dry the legs and quickly sear them in a pan until crispy. Serve with a low-carb side dish or salad.
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