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

by Agnar Sverrisson
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Ingredients

Fresh Meat

  • 4 duck legs
  • 1kg duck bones
  • 25g of duck fat

Store Cupboard

  • salt
  • 1 pinch of black pepper
  • 5g of salt
  • 100g of bulgur wheat

Cooking Sauces

  • 400ml of brown chicken stock

Beverages

  • 100ml of white wine
  • 300ml of water

Speciality Ingredients

  • 1g of xanthan gum

Fruit & Vegetables

  • 1 garlic clove
  • 500g of celeriac, cut julienne
  • 8 cherries

Spices & Dried Herbs

  • 1/2 tsp five-spice powder

Oils & Vinegars

  • 1 tsp Chardonnay vinegar
  • 25g of white wine vinegar
  • 15ml of olive oil

Salad & Fresh Herbs

  • 1 tsp chives, chopped
  • 1 tsp parsley leaves, chopped