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

by Ollie Moore
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servings6
1 hour 30 minutes

Ingredients

Sous vide duck eggs

  • 6 duck eggs

Peking-style leg meat

  • 8 duck legs
  • duck fat, to cover
  • vegetable oil, for deep frying

Duck dressing

  • 240g of ketchup
  • 60g of honey
  • 2 oranges, juice only
  • 60g of dark soy sauce
  • sesame oil to taste
  • 60g of oyster sauce

Spring onion purée

  • 8 Spanish onions, finely sliced
  • 300ml of double cream
  • 6 bunches of spring onions, washed and thinly sliced
  • pomace oil
  • salt

Cucumber spaghetti

  • 1 cucumber
  • 10g of dark soy sauce
  • 10g of balsamic vinegar, good quality
  • sesame oil to taste
  • 5g of fresh ginger, finely grated
  • 1 garlic clove, finely grated

Pancake crumb

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

Method

1
Preheat the water bath to 82°C
2
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
  • 8 duck legs
  • duck fat, to cover
3
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
4
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
5
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
  • pomace oil
  • 8 Spanish onions, finely sliced
  • salt
6
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
7
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
  • 6 duck eggs
8
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
  • 1 cucumber
  • 10g of dark soy sauce
  • 10g of balsamic vinegar, good quality
  • sesame oil to taste
  • 5g of fresh ginger, finely grated
  • 1 garlic clove, finely grated
9
For the duck dressing, simply combine all of the ingredients, mix well and set aside until ready to serve
  • 240g of ketchup
  • 60g of honey
  • 2 oranges, juice only
  • 60g of dark soy sauce
  • sesame oil to taste
  • 60g of oyster sauce
10
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
11
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
12
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