By continuing to browse our website you are in agreement with our
Cookies Policy.
Our website uses cookies in order to provide you with a better experience. Continue to use this site as normal if you're happy with this. Click here to view our
Cookies Policy.
Agnar Sverrisson serves up an elegant sous videduck leg recipe. To contrast with the rich flavour of the duck, the chef adds sweet and sour celeriac choucroute, bulgur wheat and fresh cherries – a combination that is popular on the chef's 28º– 50º Wine Workshop and Kitchen menu.
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
To begin, season the duck legs with salt and place in a vacuum bag with the duck fat. Seal in a chamber sealer and cook for 6 hours in the water bath. Once cooked, set aside in the fridge
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 into a clean pan. Discard the bones
400ml of brown chicken stock
6
Bring the white wine to the boil in a separate pan and add to the chicken stock. Add the garlic, five-spice, black pepper, Chardonnay vinegar and bring to a gentle simmer. Cook for a further 2 minutes, then pass through a sieve and thicken with xanthan gum. Keep warm until ready to serve
After 30 minutes, squeeze out any excess moisture from the celeriac and place in a saucepan with the duck fat. Place the pan over a medium heat and sweat for 20 minutes without colouring. Remove from the heat and finish with the white wine vinegar
Place the bulgur wheat and water in a medium saucepan, bring to boil and cook for 8 minutes. Remove from the heat and stir through the chives, parsley and olive oil
When ready to serve, place a frying pan over a high heat and cook the duck legs skin-side down until crisp and golden. Meanwhile, add the cherries to the duck sauce and heat through
To serve, place a pile of the choucroute on each plate and top with the bulgur wheat. Place the duck legs on top then finish with the duck sauce and whole cherries
Brought to you in association with Sous Vide Tools
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.
Get recipes in your inbox
Sign up to our Email Newsletter
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Comments ()
Sous vide duck leg with celeriac choucroute, bulgur wheat and cherries
Comments ()
Sous vide duck leg with celeriac choucroute, bulgur wheat and cherries
Change your username in user settings to something more personal.
This comment was edited
Please enter text
Comments must be less than characters
Report this comment
Please state your report in the space below
This comment was edited
Please enter text
Comments must be less than characters
Report this comment
Please state your report in the space below
Change your username in user settings to something more personal.
Report this comment
Please state your report in the space below
Thank you for the report
It will be dealt with as soon as possible.
Are you sure you want to delete this comment?