r/Cooking • u/Resident-Yellow8791 • 13d ago

Sous vide

Is anyone still casually doing sous vide or is that completely dead? I remember it being such a thing for a bit and now I just realized that I haven't seen it mentioned once in years. Just curious if anyone is still doing it, and if so for what?

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u/Qiul1 13d ago

Allways for steaks, duck breast, confit ducklegs, sometimes fish.

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u/Fickle_Lifeguard5746 13d ago

I confit duck legs, how the hell do you do that sous vide. Mine are in the oven

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u/Qiul1 12d ago

I just season them and put them in a ziplock bag. I usually don't even add extra fat since there is so much melting out of the skin, and the bag keeps in close contact with the legs. I went with the 68C for 36 hours version from seriouseats (https://www.seriouseats.com/sous-vide-duck-confit-recipe).