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

Ingredients

Store Cupboard

  • 6 duck eggs
  • 240g of ketchup
  • 60g of honey
  • 60g of dark soy sauce
  • 60g of oyster sauce
  • salt
  • 10g of dark soy sauce
  • 3 sheets of feuille de brick pastry, torn into small pieces
  • salt

Fresh Meat

  • 8 duck legs
  • duck fat, to cover

Oils & Vinegars

  • vegetable oil, for deep frying
  • sesame oil to taste
  • pomace oil (1)
  • 10g of balsamic vinegar, good quality
  • sesame oil to taste

Fruit & Vegetables

  • 2 oranges, juice only
  • 8 Spanish onions, finely sliced
  • 6 bunches of spring onions, washed and thinly sliced
  • 1 cucumber
  • 1 garlic clove, finely grated

Dairy

  • 300ml of double cream

Salad & Fresh Herbs

  • 5g of fresh ginger, finely grated