Sous Vide Duck Breast and Confit of Leg

Confit Leg Set sous vide to the desired temperature, For duck confit, 75°C. Crush the dried thyme and bay leaves in the salt until it is evenly mixed. Distribute the salt mixture over the duck legs. Place in the refrigerator and let cure for 36 hours. Thoroughly rinse. In a medium vacuum bag, place seasoned, trimmed portion of duck leg along with 4T duck fat. Seal portion to desired vacuum. For duck, a vacuum of 90-95% is optimal. Once target temperature is reached, place sealed duck confit portion in circulating water bath. Cook to desired doneness for 10-12 hours. Remove duck from vacuum bag. Sear in a hot pan with remaining duck fat until skin is crisp. Breast Set the temperature Sous Vide 57°C . Season the duck breast with salt and pepper, place in a bag with duck fat and vacuum seal. Make sure that all ingredients are cold. If necessary, place the bag with the duck breast and fat in an ice bath. Seal portion to desired vacuum. For duck, a vacuum of 90-95% is optimal. After it is sealed, place the bag on the counter with skin side down. Shape the duck breast so the skin side is flat and the duck breast looks plump. This will ensure that you will get even color on the skin side when you render the fat. Once target temperature is reached, place duck into circulating water bath set to 57°C/135°F and cook for 45 minutes. Remove the bag from the water bath and let sit on the counter for 10 minutes. Remove the duck from the bag and place it skin side down in a pan on medium heat and render out as much of the fat as you desire. Flip and sear the meat side for no more than 60 seconds. Slice and serve.