Here is another one - duck leg confit, done the Modernist way. The traditional way is to cook the meat in duck fat over a low temperature oven for 48 hours until the meat is fork tender. The Modernist way is to cook the duck leg en sous-vide for 48 hours. Here it is out of the SV machine:
The duck is then fried to crisp up the skin:
And the plated dish:
