Duck Confit-Sous Vide

This is how i've started to do my duck confit....i was simply putting the legs in a roasting pan, covering with fat, then wrapping in foil and roasting it at a very low temp, but decided to do it this way. Basically, the process is the same in that i'll cure it in a mix of salt and herbs then vacumm pack it and cook it sous vide for 10-12 hours, until it's nice and tender....for service, i heat it up in the bag in a water bath, take out what i need and finish it up by crisping up the skin before it goes out to the guests.

Wine

This is a pic of the label of a 1997 Louis Jadot 'Les Damodes' Premier Cru...one of the wine suppliers we use for the restaurant made a tiny mistake a few weeks ago and sent this one to us by accident, so i snatched it up and took it home...Ashley and I enjoyed it with a roasted chicken, potato puree, and a roasted chicken jus flavored with tarragon and a tiny bit of whole grain dijon mustard...it was pretty neat to drink a 10 year old bottle of wine and think about what we were doing when the wine was actually made...

Prep List/Menu

This is a shot(sorry not a clear one) of my prep list and menu...i write a new list every nite before i go home and usually will change the menu weekly, taking some stuff off and adding new stuff.

Rainbow Chard Stalks

These are some rainbow chard stalks i've diced. They're cooking sous vide with butter, salt, and a tiny bit of chicken stock...i'll be serving these with the chard leaves, duck breast, and a dijon jus for a wine dinner we're doing tomorrow.