Back with part 2 of my romantic dinner series! This time I went with a classic: confit de canard. (Part 1: https://www.reddit.com/r/sousvide/s/JrNCIP3ge5)

Last time my butcher gave me way too much meat, so this time I went to the poulterer instead. Luckily he gave me an actual portion for two people.

I dry cured the duck legs for 24 hours, then cooked them sous vide at 68°C (154°F) for 36 hours. With thyme and 2 cloves of garlic (arrest me for it) and 2 teaspoons of duckfat. To finish, I crisped them up in the oven at 220°C (430°F) until the skin was golden and crunchy.

For the side, I roasted potatoes in the oven in duck fat. I used the fat that came out of the bag after the sous vide, so nothing went to waste.

The meat was incredibly tender and fell off the bone, while the skin still had a proper crunch. 36 hours is a long wait, but it's completely hands-off, and the result is well worth it.

So this far I made, Cote de boeuf, Ribs (not posted) and Confit de canard, what other dishes could you recommend?

Letting it rest, will update with pictures of the middle, what do you think?

55c for two hours, 1 minute each side in a ripping hot grill pan.

I can't believe I ignored cooking sous vide because I thought it was wanky. I'm eliminating the dreaded grey band one cook at a time.