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.