tag:blogger.com,1999:blog-5233058818245130072.post3755553891620161757..comments2023-09-06T18:25:29.962-07:00Comments on Emily's Culinary Adventures: Sous Vide Duck Confitemmohttp://www.blogger.com/profile/03154686946588678005noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-5233058818245130072.post-25400077054667435532013-05-03T05:56:22.620-07:002013-05-03T05:56:22.620-07:00Awesome recipe, I use my PolyScience chef series c...Awesome recipe, I use my PolyScience chef series circulator at 75C for 12 hours when I do mine. I don't think you need the extra duck fat for sous vide the skin has a good amount of fat. Dale www.sousvideaustralia.com Dale Prenticehttps://www.blogger.com/profile/18282007353638319477noreply@blogger.com