Sous Vide Orange-Saffron Fennel Confit

Fennel cooked sous vide becomes very tender and retains the majority of its flavor. The length of time you cook it for depends on how tender you want it. At 30 minutes it's just beginning to tenderize, after 60 minutes it retains a little bite, and after 90 minutes it is completely tender. Cooking the fennel with a large dose of olive oil confits the fennel, resulting in a tender, juicy fennel. The excess olive oil can be used on other dishes or in vinaigrettes and will last in the refrigerator for several days.

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