Sous Vide Duck Leg Recipe with Cherries

Duck leg with celeriac choucroute, bulgar wheat and cherries

Main
medium
Serves 4
1 hour 30 minutes, plus 6 hours sous vide cooking

PT1H30M

PT6H

Agnar Sverrisson serves up an elegant sous vide duck 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.

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Ingredients

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Metric

Imperial

Sous vide duck legs

4 duck legs
salt

Duck sauce

1kg duck bones
400ml of brown chicken stock
100ml of white wine
1g of xanthan gum
1 garlic clove
1/2 tsp five-spice powder
1 pinch of black pepper
1 tsp Chardonnay vinegar

Celeriac choucroute

500g of celeriac, cut julienne
5g of salt
25g of duck fat
25g of white wine vinegar

Bulgur wheat

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

To serve

8 cherries

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Chamber sealer
Vacuum bags
Water bath

Method

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Preheat a water bath to 68°C

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

salt
4 duck legs

Preheat the oven to 180°C/gas mark 4

To make the duck sauce, place the bones on a baking tray and roast in the oven until deep golden brown

1kg duck bones

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

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

1 tsp Chardonnay vinegar
100ml of white wine
1g of xanthan gum
1 garlic clove
1/2 tsp five-spice powder
1 pinch of black pepper

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

500g of celeriac, cut julienne
5g of salt

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

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

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

8 cherries

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

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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.