Sous Vide Duck Leg with Celeriac | Recipe by sousidetools.com
Sous Vide Duck Leg with Celeriac Choucroute, Bulgur Wheat and Cherries
Chris Holland Sous Vide Duck Leg with Celeriac Choucroute, Bulgur Wheat and Cherries Duck
- COOK TIME: 2
- PREP TIME: 1 hour
- DIFFICULTY: Medium
- SERVES: 4
- 4 duck legs
- 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 of Chardonnay vinegar
- 500g of celeriac, cut julienne
- 5g of salt
- 25g of duck fat
- 25g of white wine vinegar
- 100g of bulgur wheat
- 300ml of water
- 15ml of olive oil
- 1 tsp chives, chopped
- 1 tsp parsley leaves, chopped
- 8 cherries
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- Preheat the water bath to a temperature of 68⁰C.
- First, cook the duck legs. Rub a pinch of salt into the meat, then, using a chamber sealer, seal the legs inside a vacuum bag with a little duck fat. Place the bag in the water bath and cook sous vide for 6 hours. After this time, transfer the bag to the fridge and leave to chill.
- Preheat the oven to a temperature of 180⁰C/gas mark 4.
- For the duck sauce, arrange the duck bones on a baking tray and place in the oven. Cook until the bones turn a rich golden brown.
- Place the chicken stock in a large saucepan over a high heat. When the stock reaches the boil, stir in the roasted duck bones. Simmer over a gentle heat for 1 hour, then pass the mixture through a fine sieve. Tip the strained stock into a clean saucepan.
- Heat the white wine until it boils, then pour it into the pan with chicken stock. Mix in the garlic, five-spice powder, black pepper and vinegar and place the pan over a medium heat. Cook, simmering gently, for 2 minutes, then strain through a fine sieve. Add the xanthan gum and stir until the sauce thickens. Set aside until needed.
- Next, prepare the choucroute. Toss the celeriac with the salt, then leave to drain in a colander. The salt will draw the moisture out of the celeriac. When 30 minutes have passed, press down hard on the celeriac to squeeze out as much of the remaining moisture as possible.
- Transfer the celeriac to a saucepan and add the duck fat. Sauté over a medium heat, ensuring that the celeriac does not colour. After 20 minutes, take the pan off the heat and stir through the white wine vinegar to finish.
- To cook the bulgar wheat, spread the wheat over the base of a saucepan and pour over the water. Place the pan over a medium heat and boil for 8 minutes. After this time, take the pan off the heat, add the olive oil, chives and parsley and mix well.
- Lay the chilled duck legs skin-side down in a hot frying pan and sear over a high heat until the meat is heated through and the skin is crispy and golden. While the legs are browning, stir the cherries into the sauce and reheat.
- To serve, spoon some of the choucroute into the middle of each plate and cover with a thin layer of bulgur wheat. Top with the duck legs and pour over the reheated duck sauce, making sure there are 2 cherries on each plate.