Sous vide duck leg with celeriac choucroute, bulgur wheat and cherries
- Main
- Medium
- Serves 4
- 1 hour 30 minutes
PT1H30M
Ingredients
Sous vide duck legs
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
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
Equipment
- Chamber sealer
- Vacuum bags
- Water bath
Method
1
Preheat a water bath to 68°C
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
- 1kg duck bones
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
- 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
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
- 8 cherries
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
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Sous vide duck leg with celeriac choucroute, bulgur wheat and cherries
