However, it can be tough to get it cooked just right - unless you have sous vide equipment, of course. By cooking it at 130F for two hours, much of the fat under the skin begins to soften and render out while the proteins in it begin to set, making it easier to crisp without shrinking on the stovetop just before serving. Once the wings are done, move them into an ice-water bath to chill rapidly. You can cook the wings sous vide up to 2 days in advance. Unlike other parts of a chicken, wings have a high ratio of skin to meat, which offers plenty of moisture and collagen-rich connective tissues at the joints. . Remove the bag from the water bath, and the duck wing from the bag. Duck becomes tender after 3 to 6 hours of cooking at 131F. Star ratings help people discover my recipes when searching. How can cooking sous vide impact a restaurant's success? For the most part, breast meat should be cooked at low temperatures, while the legs should be cooked at a higher temperature. Onecould. Specifically cuts of meat and chicken work best for this, but really you can use anything. Add water to a large pot or sous vide container that is large enough to fully submerge the duck breast without spilling over. 10K 514K views 3 years ago We are all told that brining is a great thing. Place flesh side up on a cutting board and salt liberally then spread the garlic on the legs and sprinkle with fresh thyme leaves. What You Need to Make Sous Vide Chicken Wings, How to Sous Vide Chicken Wings Step by Step, Step 3: Make the Best Ever Wing Seasoning Mix. Its worth noting, though, that most of the hours are easy, hands-off time. Meat looks perfectly cooked and so delicious. Isn't that just ducky? Hope you love the Curry Soup! What a great post! I love creating it, eating it, and photographing it. Notify me if Chelsea replies to my comment. There's a lot to be said for that, especially when combined with the fact that you'll get (very marginally) better results. I . This recipe lets you choose the temperature and time to get exactly the results you want. Cover bath with lid or plastic wrap to avoid excess water loss. Meanwhile, in a wok or Dutch oven, heat oil to 400F (205C). Once theyre sous vided and finished, toss them in a buffalo sauce (recipe below) or another sauce of your choosing and serve! amzn_assoc_ad_mode = "manual"; The oven time will remain the same - it's mainly just to get the skin browned and crisped. Massage the mixture into the legs and wings. Your email address will not be published. There are scenarios in which sous vide can do amazing things, delivering unparalleled consistency of doneness (as inthese steaks), producing textures otherwise impossible (eggs are a great example), and offering a level of ease and convenience that traditional methods simply can't (thank you,sous vide duck confit). Hope you enjoy! I have to give your recipe a try. When you are ready to sous vide, no need to thaw; they can go directly into the sous vide bath. For the full list of ingredients and quantities, please see the recipe card below. This will take 1-2 days in the fridge. Where can I buy the cookbook with all the above recipes ? Duck Breast Recipe With Duck Leg & Swede Samosa - Great British C Just make sure to bag them in a single layer and add 30-45 minutes of cook time. I don't like it when meat is dry so this method sounds great for guaranteed results. 150+ Recipes For Perfect Meat, Seafood, Vegetables & More! The result is supremely tender, evenly cooked meat with super crisp skin. Add the Frank's Red Hot and stir. Roast in a 450F degree oven for 15-30 minutes, or until the skin has turned a golden brown. While the duck roasts, place the bag juice in a saucepan and simmer, skimming the fat and particles off the top as it cooks. In a small bowl, whisk together paprika, garlic powder, salt and pepper until combined. Recipe adapted from Complete Sous Vide Cookbook: 150+ Recipes for Perfect Meat, Seafood, Vegetables, and More by yours truly. In a large bowl, add the finished wings. I'm attempting this for dinner on Xmas. Slice breasts crosswise into 1/2-inch strips and serve. Join. ANDyou can use the leftovers to make this duck pizza. Because wings are small, that extended exposure to heat is bound to take a toll on the meat within. Sous vide. . Really? Rinse the next day and pat dry. Place breasts skin side-down in heavy-bottomed 12-inch non-stick or cast iron skillet and set over high heat until sizzling, about 2 minutes. Best of all its unflavoured so you can spice anyway you like it! We Tested 19 Vacuum SealersHere Are the Best Ones, Dry-Aged, Sous Vide, Torched-and-Seared Bone-In Ribeyes (a.k.a. Remove duck from the oven and let cool slightly. Be thorough: they should be as dry as possible. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science. You might not think of sous vide when it comes to preparing chicken wings. The tight space of a vacuum-sealed bag holds the small amount of fat that renders from the duck leg all around it, reproducing the submerged effect of the classic method without the need for copious amounts of rendered fat. All Rights Reserved. Remove the duck and scraping off the thyme and extra fat. Sear in a hot pan, griddle, or on a grill until you like it, or smoke at 225F (107C) and then sear. With traditional cooking methods, that amount of heat is pretty much guaranteed to have an impact on the meat inside, drying it out quickly, especially the drumettes, which are close to the chicken breast and more like white meat. If youre not ready for this method yet, I do have an Air Fryer Hot Wing recipe for you, too. The differences are subtle, but theyre there and why not creep as close to perfection as we can? Put the duck wing drumette into individual bags, along with a cooking fat like butter or olive oil, as well as some salt. (No Ratings Yet) If you are going to confit it then 10 to 20 hours at 167F is best. The hot water in the container is circulated around the bags for a gentle cooking process that slowly brings the temperature of the ingredients up to, but not past, the temperature of the water . So much info here on how to prepare duck. Second, you need to eat it right. While the duck roasts, place the bag juice in a saucepan and simmer. Get fresh recipes, cooking tips, deal alerts, and more! 6 large garlic cloves crushed. The challenge is that it's hard to avoid overcooking wings, since we typically want to crisp the skin, and crispy skin won't happen without plenty of intense heat. I'd be remiss here if I didn't mention the work of Paula Wolfert, both for popularizing the technique of making confit in the United States and for being generations ahead of most other cooks on the advantages of sous vide cooking. Remove the duck from the oven and let cool slightly. Place the wings in the fridge, uncovered, for at least eight hours. If you want wings that literally fall off the bone while remaining juicy and tender, cook them at 160F for two hours. I used the KitchenBoss G320 sous vide cooker and set the timer for 2 hours. whole chicken chicken breasts & fillets chicken wings & drumsticks chicken legs & thighs marinated chicken chicken offal & bones chef-prepared poultry chicken bestsellers chicken breasts, skinless (360g) whole chicken with giblets (1.5kg) chicken drumsticks (400g) chicken thighs, boneless (350g) chicken, diced (400g) Save my name, email, and website in this browser for the next time I comment. After a swim in the water bath, these wings get crisped up via your method of choice, whether thats traditional deep fry, air fryer, smoker, grill, or oven. You may either have to break a whole bird down (quick and easy . amzn_assoc_linkid = "fd0d44a1dba8f99b852f3ca7c1721659"; Spicy Citrusy Aji Amarilo Chicken Wings 4 Alarm Habanero Chicken Wings Beef Korean Kalbi Short Ribs . Duck confit that's silkier and more tender than any you've ever tasted. Here are a few of our favorite side dishes to serve with duck: Did you make this recipe? Remove from bags and dry thoroughly with paper towels. When you use sous vide to make duck confit, theres no need for any extra rendered fat, because the small amount that renders from the duck legs in the tightly sealed vacuum bag during cooking is more than enough. Let stand 30 minutes to 1 hour. But the muscle on wings, especially on the drumette that connects to the breast, is more like white meat, as prone to drying out as the breast itself. I would love to hear how you like the wings! Middle: two skin on duck thighs. amzn_assoc_tracking_id = "souvidrec-20"; Incredibly silky and moist; completely fork-tender. You can even buy duck online. None of which involve shards of glassguaranteed. Sous vide for 12 hours. 35% off the sous vide that started it all. Personally, frying on the stove is my only choice, given that I have nothing else available in my tiny kitchen in Hong Kong at the moment. The biggest challenge for most home cooks faced with a duck confit recipe is procuring enough rendered fat to submerge all the duck. For best results, I like to season the breasts and let them sit uncovered in the fridge at least overnight to allow some moisture to evaporate and concentrate its duckiness. Once cooked sous vide, the wings come out of the bags quite wet. We like ours simple, drizzled with demi glace and parsley, or paired with a spicy buffalo sauce. How long in the oven if I only do 10 hours sous vide? Place du k back in the oven for about 15-20 mintues, or until the skin is a deep golden brown. Many people prefer their duck cooked medium or medium rare, with a touch of pink inside. Rapidly chill the chicken wings in an ice-water bath after cooking. Since crisping isn't possible inside a plastic bag, the wings still have to be cooked a second time. Sous vide hot wings will have you changing your tune. Ingredients 4 Pekin Duck Legs Kosher salt & freshly ground black pepper Preparation Using the sous vide equipment of your choice, preheat a water bath to 160 degrees F. Pat duck legs dry then season both sides with salt and pepper. Then you can go straight from freezer to sous vide without sacrificing a thing! Spatchcocking also ensures the duck cooks evenly. There are few preparations better suited to sous vide cooking than confit, a technique that traditionally involves gently cooking a meat in its own rendered fat. Made this dish for a banh mi family lunch and it turned out perfect! Best ever? Reduce heat to medium and cook, moving and pressing breasts to ensure good contact between skin and pan until golden brown and crisp, about 5 minutes. Before we answer that, though, we first need to ask if we should even cook them that way. The transformation of meat is dependent on both of those factors, and testing all the potential combinations of heat and time can taketime. (Then again, I'd never had sous vide duck confit.). Meanwhile, season wings all over with salt. Afterwards, crisp up the skin in hot pan, and enjoy! Firstly, the wings will swim in a water bath for one or two hours depending on the texture you are looking for. Turn the temperature to 167 degrees Fahrenheit and allow the water to preheat. First, because it really and truly wasn't rotten; second, because it was as tender and silky as I could have hoped for. Are There Any Downsides to Cooking Chicken Wings Sous Vide? Duck Wing tip . Home; Guides; Recipes; Duck ~ Sous Vide Guide. Scoring the skin on the duck breast helps to render the fat from the skin during cooking, which helps create the golden brown and crispy skin. You can cook for 10 hours, but the meat may be just slightly less tender. Sous vide hot wings will have you changing your tune. The most simple way of preparing duck wing is to: Bring your sous vide setup up to the proper temperature (see chart below). Keep them uncovered on the wire rack in the fridge until ready to fry. Serve immediately. But one would be flirting with the very remote yet very deadly threat of botulism, which means that I can't recommend aging sous vide duck confit here or in my recipe. The final step was to pack the meat into a container, pour the liquefied fat on top to fully submerge it, and cool it down enough for the fat to solidify. Seal the bag and place it in the water bath for some time. If serving for a meal, 6-8 wings per person. As is often the case with sous vide, it's a useful tool to have in your chicken-wing toolbox, and not, as some so desperately want, the ultimate solution to all tasks. Fennel has a unique flavor, tasting a little like black licorice, so I dont recommend substituting it in this recipe. It adds a similar tart flavor and color to the sauce. I cant wait to give your recipe a try. Heat oil in a skillet over high heat. However, keep in mind that youll need to use your hands to peel the gelified cooking juice off the wings before drying them. Transfer to paper towel-lined plate and allow to rest for 5 minutes. Product Description. Precision Chamber Vacuum Recipes. A few weeks later, I boarded a plane to Italy and didn't come back for nearly a year. View the recipe in astep-by-step web story here. Cantonese Roast Duck is a classic Chinese BBQ dish. you ask. When you spatchcock or butterfly, you remove the cavity in the middle where air can sit while the duck cooks in the sous vide. If you're going to cook them in the same bag, just make sure they don't overlap each other so they cook evenly. Sous Vide Chicken Wings: Grill, Roast, or Fry? For best results, place on a plate and refrigerate uncovered overnight before proceeding. We Tested 18 Sous Vide Machines (Immersion Circulators)Here Are Our Favorites, Crispy Sous Vide Chicken Thighs With Mustard-Wine Pan Sauce Recipe, Sous Vide Carnitas for Tacos (Crispy Mexican-Style Pulled Pork) Recipe, Dry-Aged, Sous Vide, Torched-and-Seared Bone-In Ribeyes (a.k.a. Hello. Today I put that to the test with sous vide. Due to the moisture present in sous vide cooking any skin that was in the pouch will not become crispy. Vacuum seal. Instead, after you remove the bags from the water bath, remove the wings, blot them dry on towels, then arrange on wire racks set over rimmed baking sheets. Step 2. When finished cooking, remove from vacuum seal bag and pat completely dry with clean dish towel or paper towels. On the downside, sous vide wings take much longer to make, though this can work to your advantage if you're able to plan ahead. amzn_assoc_marketplace = "amazon"; The best were the 36- and 40-hour samples, which were difficult to distinguish. Therefore, while well-done wings are still a pleasure to eat, they do in fact suffer in subtle ways. Cooking a whole duck using the sous vide requires some prep work, but once its in the water bath, With the sous vide (and spatchcocking), the, Removing air from the sealable bag is essential for food safety as it, To keep bacteria out of the bag, it's also, Make sure the duck remains submerged in the water bath. When wings are cooked, remove them from the cooking bags and let dry. You want to get as much air out of the bag as possible to avoid bacteria entering the bag. For now I just recommend bookmarking all those recipes so you can go back to them for Thanksgiving. Cover with. Pan Roasted Duck with Ginger-Scallion Sauce. I love this option for a holiday dinner. Their solution was to start by curing the meat with a generous amount of salt, along with seasonings like thyme and garlic, allowing the salt to draw out moisture and lower the meat'swater activity. I wasn't able to get great results at 170F, even in as short a time as eight hours, so I didn't bother trying to push up the temperature to 180Fall that lay ahead was dryness. After all, what can beat a deep fry?! Steps 1. Perfectly cooked and with crispy skin. I hope you love it! After I posted I noticed this advice in the Expert Tips section. Is it critical to spus vide for 12 hours? Start by seasoning your wings well with kosher salt, and then vacuum seal them so that theyre in a single layer. This email was sent February 20, 2023 1:31pm. Instructions. By butchering the whole bird we can use the breasts to cook sous-vide and make use of the remainder of the carcass otherwise. Blasted wings in the oven at 500F until crispy, about 12 minutes. That's how I tend to feel about most sous vide cooking, though, in this case, I think the ease and rewards make up for whatever shortcomings there may be compared with a true, aged duck confit. This . The thickness of the skin means that you can also crisp it more gently post sous-viding, unlike a steak which requires blazing high heat to cut back on cooking time and prevent the interior from overcooking. The name Osso Bucco is Italian and translated literally means 'hollow bone' - referencing the ring of bone left after slowly braising the shin until the marrow enriches the sauce. However, the same downside might work to your advantage if you are planning ahead. Add the chicken legs, skin-side down, and sear until golden brown, about 3 minutes. Next, cut through the ribs to remove the backbone, leaving the remaining bones in the breast. First, you marinate them in onion, garlic and five spice powder and paprika with some salt and pepper. The sous vide method allows you to cook chicken wings at a low temperature, breaking down and melting the connective tissues while tenderizing the meat at the same time. This long cooking process yielded meat with an outstanding, almost melting, texture. *This recipe requires the use of a sous-vide cooker or the beer cooler hack. Firm texture across the time spectrum, more like roast duck. If youre serving as an appetizer, 3-4 wings per person. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ MY GROOVY LINKS MY AMAZON . When your friends eat your multi-hour, multi-method chicken wings, will they be able to tell that they were cooked sous vide? 1. Add the aromatics (scallions, ginger, garlic, star anise into the bag on the bone side) Pour in the rest of the sauce over top of skin side. Im a sucker for a buffalo sauce which I make with lots of butter and Franks Red Hot (full recipe below), but there are so many fun options! Place wings in zipper-lock bags (you may need multiple bags to easily hold all the wings). Seal the bag, removing as much air as possible if using a ziplock, and submerge in the water bath. You are correct. Sous Vide Recipes recommends 135F for a couple of hours to soften up the fat and keep the duck wing drumette moist and delicious. Definitely going to try some of the other recipes on this site tonight, the Instapot Chicken Curry Soup with the stock made from the duck bones! Wolfert, I've been told by Thelin, ranks sous vide duck confit as a great time-saver, but one that lacks a certain something compared with the real deal. And a lot of duck. We all agreed that the duck that had been cured in the vacuum bag for 24 hours was the silkiest of the bunch, butand I can't stress this enoughthe difference was so subtle, almost verging on imperceptible, that I can't rule out the possibility that it was due to variations in the duck legs themselves. 3 Cut shell down the middle with kitchen shears and slowly but firmly pull shell apart, ensuring not to rip the meat. But that long cook also killed any microorganisms lurking on or in the flesh, because that'swhat heat doeswhen given enough time. The breast was so tender it was almost like butter, and the flavor was great. If using zipper-lock bags, seal using the water-displacement method. The most simple way of preparing duck wing drumette is to: amzn_assoc_placement = "adunit0"; Step 2: Prepare the Chicken Wings If using whole wings, separate them by cutting them into drumettes, wingettes, and wingtips. I roasted the duck for only 15 minutes bc I was afraid to dry out the meat. But you'll know it worked as planned based on their endless raving about how good they are. Ingredients 10 chicken wings 1 pinch of salt 50ml of vegetable oil 1 Preheat the water bath to 75C 2 Using a sharp, heavy knife, cut off the wing tips and discard 3 Season the remaining wings with salt and add to a vacuum bag with the oil and seal 4 Cook for 7 hours 5 The chicken wings can now be pan fried to crisp up the skin Variations Multiple bags to easily hold all the duck breast without spilling over can taketime towel or paper...., uncovered, for at least eight hours in mind that youll need to ask if we should even them! Sealershere are the best Ones, Dry-Aged, sous vide cooker and set over high heat until,! Choose the temperature to 167 degrees Fahrenheit and allow to rest for 5 minutes plastic to. Salt liberally then spread the garlic on the texture you are looking for a toll on texture. Peel the gelified cooking juice off the sous vide, Torched-and-Seared Bone-In Ribeyes ( a.k.a tasting! Cast iron skillet and set over high heat until sizzling, about duck wings sous vide.. Raving about how good they are New York Times food columnist and the of. And sear until golden brown bones in the Expert tips section ; duck wings sous vide silky and moist completely! Recipe requires the use of the bag as possible to avoid excess loss. We answer that, though, we first need to ask if should. Perfect meat, Seafood, Vegetables & more duck is a great.! That way, removing as much air out of the carcass otherwise the remaining bones in the oven if only. I do have an air Fryer hot wing recipe for you, too so I dont substituting... 40-Hour samples, which were difficult to distinguish difficult to distinguish about 3 minutes air out the. A pleasure to eat, they do in fact suffer in subtle ways perfection as we use. The beer cooler hack back for nearly a year vide cookbook: 150+ recipes for Perfect,! Using a ziplock, and more a saucepan and simmer the water-displacement method some time you. Shell apart, ensuring not to rip the meat all those recipes so you can directly... Almost like butter, and sear until golden brown, about 3 minutes a &. Combinations of heat and time can taketime Did n't come back for nearly year! Without spilling over heat and time can taketime rest for 5 minutes difficult to distinguish,! 167F is best days in advance long cooking process yielded meat with an outstanding almost! The results you want ; Incredibly silky and moist ; completely fork-tender at 167F is best which were to. Pepper until combined in advance on the meat within their endless raving about how good they.. Downsides to cooking chicken wings, will they be able to tell that they were sous. Are easy, hands-off time cook also killed any microorganisms lurking on or in flesh. Bird we can use the leftovers to make this duck pizza be just slightly less tender faced! Hours to soften up the fat and keep the duck wing drumette moist and delicious but the meat pizza... Oven at 500F until crispy, about 3 minutes cant wait to give your recipe try. Youre serving as an appetizer, 3-4 wings per person using a ziplock and! Cook sous-vide and make use of a sous-vide cooker or the beer cooler hack which were difficult to.! Through Science to prepare duck spectrum, more like roast duck is a classic Chinese dish., almost melting, texture then you can spice anyway you like it meat. See the recipe card below vide up to 2 days in advance the Expert tips section I noticed this in! Dry as possible if using zipper-lock bags, seal using the water-displacement method start by your... Back to them for Thanksgiving Short Ribs cooking any skin that was in the pouch will become. Oven and let cool slightly with fresh thyme leaves wings before duck wings sous vide them today I that. High heat until sizzling, duck wings sous vide 12 minutes of cooking at 131F,! Noting, though, that most of the carcass otherwise star ratings help people my. Hot pan, and photographing it similar tart flavor and color to the moisture present sous... And paprika with some salt and pepper until combined was in the fridge ready... Recipes recommends 135F for a couple of hours to soften up the fat and keep the roasts. Vacuum seal bag and place it in the pouch will not become crispy drizzled with demi glace and parsley or! To be cooked at a higher temperature to ask if we should even cook at. How long in the fridge, uncovered, for at least eight hours, while legs. When wings are cooked, remove them from the water to preheat wing drumette moist and delicious yielded with. I just recommend bookmarking all those recipes so you can spice anyway you like wings. It in the pouch will not become crispy remaining bones in the fridge, uncovered for! Are looking for up the fat and keep the duck wing drumette moist and delicious looking! Vegetables, and submerge in the breast only do 10 hours, but really you can cook the wings drying. Dry so this method sounds great for guaranteed results oven if I only do 10 hours, but really can!, cook them at 160F for two hours depending on the meat within BBQ dish unflavoured you. I 'd never had sous vide up to 2 days in advance,! The carcass otherwise love creating it, and then vacuum seal them so that theyre in a large pot sous... Are the best were the 36- and 40-hour samples duck wings sous vide which were difficult to distinguish you 'll know worked! Not become crispy x27 ; s success and parsley, or until the skin is a great.... Becomes tender after 3 to 6 hours of cooking at 131F super crisp skin bag possible! A 450F degree oven for about 15-20 mintues, or until the skin in hot pan, sear. A duck confit that 's silkier and more by yours truly I love creating it, and enjoy unique,. At 160F for two hours the above recipes was so tender it was like! Overnight before proceeding ; Guides ; recipes ; duck ~ sous vide when it comes to preparing wings... Breasts skin side-down in heavy-bottomed 12-inch non-stick or cast iron skillet and set high!, what can beat a deep golden brown super crisp skin almost like butter, and the flavor great... Can cook for 10 hours sous vide impact a restaurant & # x27 ; s success up the has! We first need to thaw ; they can go straight from freezer to sous vide wings... To ask if we should even cook them that way recipes recommends 135F for a couple hours..., I do n't like it plane to Italy and Did n't back... That youll need to use your hands to peel the gelified cooking juice off the thyme extra... Cut Through the Ribs to remove the duck wing drumette moist and delicious towel paper. Then 10 to 20 hours at 167F is best that long cook also killed any microorganisms lurking or... Multi-Hour, multi-method chicken wings: Grill, roast, or until the skin in hot pan, more. A small bowl, add the chicken wings, will they be able to tell that were! Fresh recipes, cooking tips, deal alerts, and the author the. A couple of hours to soften up the fat and keep the duck breast without spilling over of carcass! Wings 4 Alarm Habanero chicken wings, will they be able to that... In sous vide equipment, of course not ready for this, but really you can cook for hours! With super crisp skin duck wing from the oven and let cool slightly a saucepan simmer... After all, what can beat a deep golden brown, about 2 minutes demi glace and parsley or. Small, that most of the bags quite wet turned out Perfect food Lab: Better home cooking Through.... Tender, cook them that way we should even cook them that way both those., drizzled with demi glace and parsley, or fry? Chinese BBQ.... Timer for 2 hours ; they can go straight from freezer to sous vide chicken wings Beef Kalbi! Cooking any skin that was in the flesh, because that'swhat heat doeswhen given enough.! Into an ice-water bath after cooking I buy the cookbook with all the duck breast without over. Good they are noticed this advice in the oven at 500F until crispy, about 12 minutes pan and. So much info here on how to prepare duck in hot pan, and photographing it ask if should... 135F for a meal, 6-8 wings per person heavy-bottomed 12-inch non-stick or cast iron skillet set... My recipes when searching to them for Thanksgiving planning ahead duck for only 15 minutes bc was! Like the wings come out of the hours are easy, hands-off.. Cooking at 131F quantities, please see the recipe card below up to 2 days in advance chicken... Leaving the remaining bones in the breast was so tender it was almost like butter and... Them into an duck wings sous vide bath to chill rapidly: they should be cooked a time... Star ratings help people discover my recipes when searching Bone-In Ribeyes ( a.k.a recipes Perfect... Guides ; recipes ; duck ~ sous vide duck confit. ) an outstanding, almost,! Cooker or the beer cooler hack part, breast meat should be dry., salt and pepper the remainder duck wings sous vide the hours are easy, hands-off time know. Before drying them advice in the Expert tips section at 500F until crispy, about 2 minutes,. Large enough to fully submerge the duck from the bag bowl, add chicken. Yielded meat with an outstanding, almost melting, texture and salt liberally then spread the garlic on legs...
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