Eastington @ Paddington

Update: Legs were further sous vide at 68C for 3 plus hours and then under the grill to crisp up. Definitely the best by far.

Previous Trial

Confit legs were kept in their bag and sous vide at 90C for about 30 minutes, and out of the bag and under the grill at 190C for about 15 minutes until the skin was golden.

Tried two types of white beans (Butter and organic cannellini beans), and the opinions on which was better was divided, so I am going half and half for the Xmas in July. The sauce was some of the bean liquid from the cans plus what came out of the confit bags when opened.

I also tried a Cumberland type sauce (Cranberry jelly, dijon mustard, brandied cumquats, and red wine) and whilst good, it would go better with cold meats.

Will be served with the picked red cabbage as well, and some good Pinot Noirs!