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Sous vide duck leg with celeriac choucroute, bulgur wheat and cherries

by
Agnar Sverrisson
Duck leg with celeriac choucroute, bulgar wheat and cherries
  • Main
  • medium
  • Serves 4
  • 1 hour 30 minutes

PT1H30M

First published in 2015
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Ingredients

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Metric

Imperial

Sous vide duck legs

Duck sauce

Celeriac choucroute

Bulgur wheat

  • 100g of bulgur wheat
  • 300ml of water
  • 15ml of olive oil
  • 1 tsp chives, chopped
  • 1 tsp parsley leaves, chopped

To serve

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Equipment

  • Chamber sealer
  • Vacuum bags
  • Water bath

Method

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1
Preheat a water bath to 68°C
2
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
3
Preheat the oven to 180°C/gas mark 4
4
To make the duck sauce, place the bones on a baking tray and roast in the oven until deep golden brown
5
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
7
To make the choucroute, place the celeriac in a bowl with the salt and mix well. Leave the salted celeriac for 30 minutes to draw out the moisture
8
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
  • 25g of white wine vinegar
  • 25g of duck fat
9
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
  • 100g of bulgur wheat
  • 300ml of water
  • 15ml of olive oil
  • 1 tsp chives, chopped
  • 1 tsp parsley leaves, chopped
10
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
11
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
First published in 2015
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Agnar Sverrisson }
Agnar Sverrisson

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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