Duck Confit Cooked in a Pouch
Duck confit is a key ingredient in the cassoulet from Toulouse. This recipe uses the modern sous vide technique: cooking in a vacuum-sealed pouch. The sealed seasoned legs are coated in their own melted fat as they cook, so you don't need to cover them with extra duck fat, as in the traditional recipe. If the pouches balloon slightly during cooking, don't worry; they'll contract when you chill them in ice water.
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