Taken from his 28º– 50º Wine Workshop and Kitchen menu, Agnar Sverrisson serves up perfectly cooked sous vide duck breast with crispy duck skin, bulgur wheat and celeriac choucroute. To make the duck skin extra crispy, the chef uses a plancha and a heavy weight to press the skin. If you don't have a plancha, you can always use a large, flat frying pan instead, or roast in the oven between two trays.
Icelandic chef Agnar Sverrisson has been raising a maelstrom at his restaurant, Texture, since 2007. Named by The Independent New Restaurant of the Year in 2007, Texture has since accumulated a Michelin star, three AA rosettes, a Catey and a Remy Martin Award.
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Begin by preparing the duck breasts. Remove the skin and scrape away the excess fat. Lay the skin flat on a tray, place in the freezer and set aside the duck breasts
4 duck breasts
Preheat the oven to 180°C/gas mark 4
For the duck sauce, place the bones in a baking tray and roast in the oven until deep golden brown. Bring the chicken stock to the boil in a large saucepan and add the duck bones. Reduce the heat, cook for 1 hour then strain the liquid into a clean pan
1.2kg duck bones
400ml of brown chicken stock
In a separate pan, bring the white wine to the boil. Add the wine to the stock, then add the garlic, five-spice, black pepper and Chardonnay vinegar and bring to a gentle simmer. Cook for a further 2 more minutes, then pass through a fine sieve and thicken with xanthan gum. Keep warm until ready to serve
100ml of white wine
1g of xanthan gum
1 garlic clove
1/2 tsp five-spice powder
1 tsp Chardonnay vinegar
1 pinch of black pepper
Place the celeriac in a bowl with the salt and mix well. Leave for 30 minutes, then squeeze out any excess moisture and place in a saucepan with the duck fat. Sweat over a medium heat for 20 minutes without colouring, then finish with the white wine vinegar
500g of celeriac, cut julienne
5g of salt
25g of white wine vinegar
25g of duck fat
Place the bulgur wheat and water in a medium saucepan and bring to the boil. Cook for 8 minutes, then remove from the heat and stir through the chives, parsley and olive oil
100g of bulgur wheat
300ml of water
15ml of olive oil
1 tsp chives, chopped
1 tsp fresh parsley, chopped
Preheat a water bath to 62°C
Once the duck skin is frozen, remove from the freezer and place flat in a hot frying pan (or plancha if you have one) with a heavy weight on top. Cook for a few minutes or until the skin is golden brown and crispy
Place the duck breasts in a vacuum bag with a pinch of salt, seal with a bar sealer and cook for 16 minutes in the water bath. Meanwhile, add the cherries to the duck sauce and heat through
Remove the duck breast from the vacuum bag and rest for a few minutes before carving lengthways into 2 pieces
To serve, place a pile of the choucroute on each plate and top with the bulgur wheat. Add the carved duck breast and finish with a shard of duck skin, the duck sauce and whole cherries
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