Sous vide Peking duck with slow-cooked duck egg, spring onion purée, cucumber and pancake crumb

Not yet rated

Ollie Moore's gourmet Peking duck recipe is an ode to the original, while pushing the dish firmly into the 21st century with the careful use of technology. He uses sous vide equipment to produce perfectly cooked, creamy eggs, and rounds off the dish with a silky spring onion purée.




Sous vide duck eggs

Peking-style leg meat

Duck dressing

Spring onion purée

Cucumber spaghetti

Pancake crumb

  • 3 sheets of feuille de brick pastry, torn into small pieces
  • salt


  • Deep fat fryer
  • Sous vide equipment


Preheat the water bath to 82°C
Start by cooking the duck legs. Place the legs in vac pac bags, spoon the cold duck fat into a pan and gently heat until warm. Pour over the legs until just covered, seal and place in the water bath for 12 hours
Remove from the water bath and allow to cool until warm. Remove the legs from the bags and drain off any excess fat on absorbent kitchen paper
Pick the meat away from the bone while still slightly warm. Remove any sinew, skin and bone, and shred the meat into thin strips. Cover and set aside until required
For the onion purée, pour a thin film of pomace oil into a saucepan and place over a medium heat. Add the Spanish onion and sweat for 4-5 minutes with a pinch of salt. Continue to cook until soft and translucent
Add the cream, increase the heat and bring to the boil. Add the spring onions and stir until tender for approximately 2-3 minutes. Transfer to a blender, blitz until smooth and pass into a stainless steel bowl. Cool the purée over a bowl of ice and stir (or blast chill) to maintain the light green colour. Refrigerate until required
  • 6 bunches of spring onions, washed and thinly sliced
  • 300ml of double cream
To cook the duck eggs, preheat the water bath to 64˚C. Gently lower in the duck eggs and cook for 70 minutes. The eggs are ready to be served after this time, or can be held in the water bath at 62˚C for few hours if necessary
Meanwhile, prepare the cucumber spaghetti. Peel and deseed the cucumber, slice into 1-2mm strips and julienne into spaghetti-like strands. Set aside while you make the cucumber dressing. Combine all of the ingredients together in a bowl and use to dress the cucumber at the last minute before serving
For the duck dressing, simply combine all of the ingredients, mix well and set aside until ready to serve
Just before serving, heat the deep fryer to 180˚C. Lower in the shredded duck leg meat in small batches and fry until crispy. Remove and drain on absorbent kitchen paper
  • vegetable oil, for deep frying
Fry the feuilles de brick pastry pieces in the same oil to make the pancake crumb. Remove from the oil as soon as it stops bubbling, then drain and lightly season with salt
  • 3 sheets of feuille de brick pastry, torn into small pieces
  • salt
To serve, warm the spring onion purée and spoon onto plates. Dress the warm crispy duck meat with the dressing and place in the centre of each plate. Carefully crack open the duck egg and place on top of the meat. Add the dressed cucumber spaghetti, pancake crumb and finally a drizzle of the duck sauce before serving

Ollie Moore combines expert technique with lesser known ingredients to create truly unique dishes full of interesting, tasty flavours.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more