This technique aims to cook a bird and its stuffing using the sous vide technique while maintaining its original shape to the end. The bird is slowly cooked, resulting in a tender confited interior saturated with moisture thanks to a healthy dose of duck fat both inside and out. It is then deep fried, resulting in a golden, crunchy exterior. As the bones have been removed, the bird can be cut and served like a roast.
Step 1: De-bone poultry and stuff with filling.
Step 2: Chill poultry in freezer for 20 minutes.
Step 3: Wrap the poultry in fat and vacuum seal.
Step 4: Cook in hot water bath with a thermal circulator.
Step 5: Remove poultry from plastic and dry in a convection oven for 20 minutes.
Step 6: Deep fry in oil or fat until golden brown.