Fry gently for 2 - 3 minutes,
patting down into burger shapes, (you can also grill, brush with oil first if you do)
on both
sides until
cooked through.
Add a
pat of butter to each thigh, put them into a
cooking pouch and vacuum seal.Submerge in the water oven to
cook for 1 1/2 hoursIn a skillet
on the stovetop, heat the lard over medium heat (not high) and when it starts smoking, add the thighs, skin
side down and leave undisturbed for 3 to 5 minutes until the skin is crisp.