Confit Duck Salad – Chef Koj
…with pickled rhubarb, red currants, pine nuts, duck crackling and duck dressing
Courtesy of Chef Andrew Kojima, MasterChef UK Finalist
For the duck legs
- 2 Gressingham duck legs
- 1 teaspoon (5 ml) sea salt
- 1/2 teaspoon (2.5 ml) black pepper
- 1/2 teaspoon (2.5 ml) coriander seeds
- 1/2 teaspoon (2.5 ml) smoked paprika
- 1 sprig thyme1 bay leaf
- 1 pod star anise
- 1 tablespoon (15 ml) pomace oil
For the duck skin crackling
- Duck skins, reserved from the cooked duck legs
For the duck dressing
- Cooking juices, reserved from the cooked duck legs
- 1/2 to 1 tablespoon (7.5 to 15 ml) clear honey, to taste
- 1 teaspoon (5 ml) whole grain mustard
- 2 tablespoons (30 ml) raspberry vinegar (or red wine vinegar)
- Sea salt and black pepper, to taste
For the pickled rhubarb
- 1 to 2 sticks/stalks rhubarb
- 2 tablespoons (28 g) tamarind pulp, soaked in boiling water
- 3 ½ ounces (100 ml) red wine vinegar
- 4 tablespoons (50 g) sugar
- 6 ½ ounces (200 ml) water
- Pinch sea salt
For the garnish
- Duck dressing
- Fresh red currants
- Pine nuts, toasted
- Watercress and / or nasturtium leaves and flowers
- Duck skin crackling
To make the duck legs
- Fill and preheat the SousVide Supreme to 167F/75C.
- Put the duck legs and all confit ingredients into a cooking pouch, massage gently around, and vacuum seal the pouch.
- Submerge in the water oven to cook for 8 hours.
- Remove the pouch from the water and plunge into ice water for 5 to 10 minutes. When the duck is cool enough to handle, open the pouch and remove the duck legs; reserve the cooking juices.
- Carefully remove the skins from the legs and reserve the skins aside to make cracklings. Pull the meat from the bone and separate any excess fat, sinews or cartilage. Wrap up the duck meat in plastic wrap/cling film (you can make it into a ballotine, if you like, to make the presentation better) and refrigerate until needed.
To make the crackling
- Preheat the traditional oven to 180F/80C.
- Line a baking tray with non-stick baking parchment. Spread the duck skins out so that they are flat. (Don’t worry if they tear; you are going to break them into shards later anyway.)
- Put them into the slow oven for an hour or two hours, until they are dry and crisp.
To make the dressing
- Pour the reserved cooking juices through a sieve into a measuring cup/jug; discard the herbs and spices and any solids.
- Refrigerate the juices for 15 to 20 minutes so the fat will solidify, then skim it off and discard it.
- Warm the juices in a small pot on the stovetop or in the microwave.
- Add the remaining dressing ingredients and taste it – it should be sweet, slightly tangy but with plenty of savoury duck flavour.
- Transfer the dressing to a sous vide zip pouch or bottle until required.
For the rhubarb
- Cut the rhubarb into pieces about 1 to 2 inches/2.5 to 5 cm long (depending on the size plate you will serve it on) and rinse them and allow to drain.
- Strain the tamarind through a conical sieve into a small pot to remove the seeds.
- Add the vinegar, sugar, water and salt, and bring to the boil.
- When the sugar is dissolved, remove from the heat, then add the rhubarb. It is important not to overcook the rhubarb, so allow it to become tender in the residual heat.
- When the pickling liquor has cooled to room temperature, transfer the rhubarb to a vacuum pouch or covered container until needed.
- Warm the duck dressing in the Sous Vide Supreme water oven at 140F/60c or in a pot on the stovetop; hold warm until ready to serve.
- Remove the duck leg meat from the refrigerator, so that it can come to room temperature. If you have rolled it into a ballotine, cut it into slices while it is still cold and plate it immediately, so that it can come to room temperature on the plate.
- Arrange the duck meat in the centre of the plate (if desired, use a pastry ring to make it neater).
- Dress the meat generously with several spoons of duck dressing and rest 2 or 3 pieces of rhubarb on top of the duck. Garnish with fresh red currants, toasted pine nuts, watercress and finally the duck skin crackling, for additional flavour and texture.
Seared Duck Breast – Chef Koj
… with Red Wine Soya Reduction and Gai Lan
Courtesy of Chef Andrew Kojima (citation)
- 4 (8 ounce/250 g each) duck breasts
- 2 tablespoons (28 g) chopped shallots
- 2 tablespoons (30 ml) red wine
- 2 stalks gai lan (Chinese broccoli)
For the duck marinade
- 2 pods star anise
- 2 sticks cinnamon
- 2 coins fresh ginger, minced
- 2 spring (green) onions
- 4 cloves garlic, peeled and mashed
- 4 pieces tong kwai herb (available at Asian markets and online)
- 1 teaspoon (5 ml) salt
- 1 teaspoon (5 ml) sugar
For the soya reduction base
- 5 ounces (150 ml) light soy sauce
- 2 teaspoons (10 ml) oyster sauce
- 5 ounces (150 ml) chicken stock
- ¼ large onion, peeled, sliced, and sautéed
- ¼ large apple, peeled, sliced, and sautéed
- ½ roasted chicken (for only bone and carcass) (for stock)
For the ginger water
- 3 ¼ ounces (100 gm) sliced ginger
- 3 ¼ ounces (100 ml) water
- 3 ¼ ounces (100 ml) Chinese rice wine
- ½ teaspoon (2.5 ml) sugar
- ½ teaspoon (2.5 ml) salt
- Put the duck breasts and all marinade ingredients into a cooking pouch and vacuum seal. Refrigerate overnight.
- Fill and preheat the SousVide Supreme water oven to ??F/56C.
- Submerge the pouch of duck in the water bath to cook for 50minutes.
- Meanwhile, prepare the ginger water:
- In a blender, process the ginger and water together.
- Using the flat side of a large spoon or ladle, push the paste through a sieve into a saucepan, squeezing as much liquid through as you can.
- Add in the Chinese rice wine to the sieved ginger liquid.
- On the stovetop, add the sugar and salt and bring the mixture to a boil.
- And prepare soy reduction base by simmering the Soy Reduction ingredients in a pot and simmer covered for 1 hour. Ensure volume does not reduce below 2/3 of original amount. Pass through a sieve and set aside.In a pot of boiling water on the stovetop, blanch the gai lan for 60 seconds and remove.
9. Sauté the shallots in a hot pan until fragrant. Add the red wine and 100ml of the soy reduction base and reduce to 2/3 of the original volume.
10. In a pan, sear the duck breast on both sides until brown.
11. Place the Gai Lan, Duck on a plate and add the desired amount of soy reduction.
Courtesy of Chef Sam Hussain (caferickshaw.com)
- 2 duck breasts
- 4 teaspoons (20 g) ginger garlic paste, divided use
- 1 teaspoon (5 ml) turmeric
- 1 teaspoon (5 ml) coconut oil
- 2 stems curry leaves
- 6 ounces (200 g) shallots, peeled
- 4 halves cashew nut
- 12 raisins
- 2 teaspoon (10 ml) Kashmiri chili powder
- 2 teaspoons (10 ml) ground coriander powder
- 1/2 teaspoon (2.5 ml) garam masala
- 1 can (14.5 ounces/450 ml) tomato sauce
- 3 ½ ounces (100 ml) coconut milk Salt, to taste
- Caramelized Onions, for plating
- Remove the layer of fat from the duck breasts and score the meat?
- In a bowl, combine 1 teaspoon (5 ml) of the ginger garlic paste with the salt and turmeric powder. Coat the breasts with the mixture, cover, and refrigerate for 30 minutes.
- Meanwhile, fill and preheat the water oven to 140F/60C.
- Put the marinated duck breasts into a cooking pouch and vacuum seal.
- Submerge the pouch in the water bath to cook for 2 1/2 hours.
- About 30 minutes before the cooking time expires, make the sauce:
- On the stovetop, heat coconut oil in a thick-bottomed pan over medium heat and sauté the sliced shallots and curry leaves until golden brown.
- Add the remaining ginger garlic paste, cashew nut, raisins and the all the remaining ground spices and cook for a minute more.
- Add the duck breast and sear the surface well.
- Add the tomato sauce, a little water and simmer to your desired sauce thickness.
- Finish by stirring in the coconut milk and salt.
- Serve the duck in a pool of sauce on a warm plate. Garnish with caramelized onions.
Tourtiere (French Canadian Christmas Meat Pie)
Serves 6 to 8
When the French immigrated to Canada, they brought their favorite dishes along with them. This one is especially popular at Christmastime.
- 4 Duck Legs Confit, cooked
- 1 large potato, peeled and diced
- 1 onion, peeled and diced
- 1 carrot, peeled and diced
- 1 stalk celery, trimmed and diced
- 4 sprigs thyme
- salt and pepper to taste
- 2 tablespoons duck fat or lard
- Prepared pie dough for a 2-crust pie
- 1 egg
- 1 tablespoon (15 ml) water or milk
- Cook the duck legs confit in advance, days or even weeks ahead. Quick chill and refrigerate* for up to several days.
- Fill and preheat the sous vide supreme to 185F/85C.
- Season the diced vegetables with salt and pepper and put them into a cooking pouch along with the thyme and the duck fat; vacuum seal the pouch.
- Submerge in the water oven to cook for 45 minutes to 1 hour.
- Remove the pouch and strain the accumulated liquid into a saucepan.
- Open the duck leg pouches and strain the accumulated liquid into the same saucepan.
- Over medium heat, reduce the pouch liquid by two thirds.
- Meanwhile, preheat the traditional oven to 350F/175C.
- Prepare the pie tin by putting the bottom crust in place.
- Remove the skin from the duck legs and pull the meat apart into bite-sized pieces. Discard skin and bones or reserve for some other use.
- In the bottom crust, alternate layers of the cooked duck with cooked vegetables.
- Pour the reduced pouch liquid over the meat and vegetables and top with the second crust.
- Cut several vent holes in the top crust of the pie; decorate the top crust with leftover crust bits cut into shapes, if you desire.
- Beat the egg with a tablespoon of water or milk.
- Brush the top with beaten egg mixture
- Bake for approximately 20 to 25 minutes until the crust is golden and the filling bubbly.
- Remove from the oven, let stand for 10 minutes, then slice and serve.
Indiana Duck with Country Ham Bourbon Demi-glace
…along with Sea Island Red Peas and Carolina Gold Rice
Courtesy of Chef Anthony Lamas (Seviche, Louisville, KY)
For the duck
- 4 duck breasts, skin removed (reserve skins for sauce)
- 4 tablespoons (60 ml) duck fat
- 4 sprigs fresh thyme
- 4 teaspoons (20 ml) kosher salt
- 4 teaspoons (20ml) peppercorns
- 4 teaspoons (20 ml) chipotle chile in adobo, puréed
- 4 cloves garlic
- 4 (each) ¼-teaspoons (1 teaspoon/5 ml total) lemon zest
For the sauce
- 4 duck breast skins (reserved from the breasts)
- 1 (4-ounce/114 g) piece bone-in country ham
- 2 shallots, peeled and diced
- 2 sprigs fresh thyme
- 1 teaspoon (5 ml) peppercorns
- 1 cup (240 ml) bourbon
- ½ cup (120 ml) beef stock
- 1 cup (240 ml) demi glace
For the side
- 1 recipe Sea Island Red Peas (begin the night before – recipe follows)
- 1 recipe Carolina Gold Rice (recipe follows)
- 1 tablespoon (14 g) butter
- 1 lemon, for juice
- 1 teaspoon (5 ml) ground oregano
- 1 teaspoon (5 ml) white pepper, or to taste
- teaspoon (5 ml) salt, or to taste
- Fill and preheat the SousVide Supreme water oven to 136F/58C.
- Divide each of the duck seasoning ingredients equally among the breasts; put the breasts into small cooking pouches, two per pouch and vacuum seal.
- Submerge in the water oven to cook for 45 minutes, at which point, remove from the water bath and quick chill the pouches, submerge in an ice water (half water, half ice) and refrigerate until ready to finish. (You can do this up to 2 days ahead.)
- Prepare the rice and beans (recipes follow.)
- Make the sauce:
- In sauce pot sauté the duck skins over medium heat to render their fat and brown them. (Remove the skins and discard or save for another purpose.)
- Add the piece of country ham, shallots, thyme, peppercorns, bourbon, beef stock and demi glacé. Stir to combine and let reduce by half.
- Strain the sauce to remove the solids.
- In a skillet on the stovetop, melt the butter.
- Add the beans to pan and squeeze the juice of the lemon over them. Season with the white pepper, oregano, and salt and lightly sauté.
- Add the rice and sauté together until heated through.
- Plate: mound the rice and beans, fan the sliced breast over, and drizzle with some of the sauce.
Sea Island Red Peas
- 2 cups (300 g) Sea Island red peas*
- water, sufficient to cover the peas
- 3 ounces (85 g) country ham, chunks
- 3 bay leaves
- 1 teaspoon (5 ml) salt, or to taste
* If red peas are unavailable, substitute black-eyed peas or similar dried field peas.
- The night before, put the peas and enough cold water to cover them into a bowl, cover, and soak overnight.
- Drain the peas, put them into a pot and cover with about 4 to 6 inches (10 to15 cm) of fresh water.
- Add the ham, bay leaves, and salt and bring to boil; lower the heat to simmer and cook for about an hour until tender.
- Strain off the liquid and refrigerate the peas. (You can do this up to a day ahead.)
Carolina Gold Rice
- 1 cup (144 g) Carolina Gold rice*
- 4 cups (0.9 liters) water
- ½ teaspoon (2.5 ml) salt, or to taste
- 1 tablespoons (14 g) butter
- 2 tablespoons (30ml) olive oil
*If unavailable, this heirloom rice is a long-grain variety, so you could substitute another long-grain rice.
- Rinse the rice well in cold water and drain.
- In a pot, bring the water to a boil and add the rice, salt, and butter. Return to the boil; reduce the heat and simmer for 20 minutes. (Check to see if the grains are tender, and if not, give them a few minutes more.)
- Strain the rice, drizzle a couple tablespoons oil over it, and toss to coat.
- Spread the rice out on a sheet pan and refrigerate to cool. Reserve, refrigerated, until ready to finish.
Duck with Juniper Berries, Oranges and Thyme
Courtesy of Josh Brusin of ChicagoFoodies.com
Serves 1 (to make multiples pouch each leg quarter individually)
- 1 duck leg quarter
- fresh-dried juniper berries (choose a red raisinish color, not black)
- 1 orange, for zest and fruit
- 3 sprigs fresh thyme
- fresh (or wilted) spinach for serving
- Fill and preheat the SousVide Supreme water oven to 165F/74C.
- Salt the duck leg and set aside. Remove the orange zest in strips with a sharp vegetable peeler. Section the orange.
- Loosely roll the juniper berries, orange zest, and thyme sprigs in plastic wrap/cling film and place the packet at the bottom of the a small (quart/0.9 liter) cooking pouch.
- Layer orange sections in the pouch, then position the salted leg quarter in the center, not touching anything.
- Vacuum seal the pouch and, only then, give the orange sections a squeeze.
- Submerge in the water bath to cook for 5 to 8 hours.
- Remove from the water bath. Open pouch and drain juices into a saucepan.
- Unwrap and add the juniper berries, thyme, and zest and cook over medium heat to reduce pouch juices. Taste and adjust seasonings with salt and pepper to your liking.
- Meanwhile, heat the broiler to high and sear the duck leg under the broiler
- Serve the duck leg over fresh spinach and top with the orange sauce. Or, if you prefer, toss the spinach with the hot orange sauce to wilt it.
Duck Legs Confit
For the ducks legs
- 2 duck legs
- Sea salt, to taste
- French Quatre Epices (Four Spice) mixture (recipe follows)
For the Quatre Epices
- 2 tablespoons (30 ml) ground white pepper
- 1 tablespoon (15 ml) ground ginger
- 1 tablespoon (15 ml) ground nutmeg
- 1 tablespoon (15 ml) ground cloves
- Fill and preheat the SousVide Supreme water oven to 176F/80C.*
- In a small bowl, combine all ingredients for the Quatre Epices and mix well.
- Season the duck legs lightly with salt and then liberally with the Quatre Epices. (Store any leftover spice mixture in an air tight container for future use.)
- Submerge the pouch in the water oven to cook for 8 to 10 hours.
- Prior to serving, heat the traditional oven broiler to high heat.**
- Remove the legs from the pouch, pat dry, put onto a broiler pan, and sear under the broiler for 6 to 8 minutes to crisp the skin.
* It can be convenient to cook the legs overnight, quick chill them in their pouches submerged in ice water (half ice/half water) for 30 minutes, then refrigerate. Reheat the legs, in their pouches at cooking temperature in the water oven for 20 to 30 minutes and proceed with step 5. Cook multiple pouches at once, quick chill, label each with date and contents, and freeze. Reheat in the water oven for 40 minutes before finishing in the broiler.
**The crisping can also be done with a kitchen torch or in a very hot skillet.
Sous Vide Duck Confit Carnitas
Courtesy of Chef Bri Van Scotter
For the tacos
- 4 duck legs
- 1 tablespoon (15 ml) chili powder
- 1 tablespoon (15 ml) salt
- 1 tablespoon (15 ml) pepper
- 4 tablespoons (60 ml) duck fat, plus 1 tablespoon (15 ml) additional for browning
- 1 recipe Avocado Sauce (recipe follows)
- 1 recipe Cabbage Slaw (recipe follows)
- 8 warm corn tortillas
For the avocado sauce
- 1 ripe avocado, peeled and seeded
- 1/3 cup (80 ml) mayonnaise
- 1/3 cup fresh cilantro
- 2 green onions, trimmed and chopped
- 2 tablespoons (30 ml) lime juice
- 1⁄2 teaspoon (2.5 ml) cumin
For the cabbage slaw
- 1 head cabbage, trimmed and finely sliced
- 1 carrot, peeled and shredded
- 1⁄2 red onion, peeled and thinly sliced
- 1⁄4 cup (60 ml) rice wine vinegar
- 1 tablespoon (15 ml) honey
- salt and pepper, to taste
For the tacos
- Fill and preheat the Sous Vide Supreme to 167F/75C.
- Sprinkle the duck legs evenly with the chili powder, salt and pepper, put into small cooking pouches (two legs per pouch) and pour the duck fat over.
- Vacuum seal the pouches and submerge in the water bath for 8-10 hours.
- After the duck is cooked, remove the legs from the pouches and let them rest until cool until cool enough to handle.
- Remove the duck meat from the bone and shred into pieces.
- In skillet on the stovetop, heat the remaining tablespoon of duck fat and sauté the shredded duck, stirring occasionally, until about half of the meat is browned and crisp, about 5 minutes.
- Pile shredded duck onto warm corn tortilla, top with the Avocado Sauce and Cabbage Slaw and enjoy!
For the avocado sauce
- In the bowl a blender combine all ingredients and blend until smooth.
For the cabbage slaw
- Combine all ingredients in a bowl and toss well to combine.
Sous Vide Duck Confit with Creamed Cucumbers
Courtesy of Chef Josh Horrigan (thechefsacademy.com)
Yields 4 portions
For the ducks
- Salt Cure
- 4 bay leaves
- 4 whole cloves
- 4 tablespoons (60 ml) kosher salt
- 2 tablespoons (30 ml) cracked black pepper
- 4 small sprigs thyme
- 4 duck leg quarters (leg and thigh attached)
- 4 tablespoons (60 ml) duck fat
For the creamed cucumbers
- 2 English cucumbers
- kosher salt
- 1 cup sour cream
- cracked black pepper
For the ducks
- In a small bowl, mix together all ingredients for the salt cure, rub duck legs with the cure, and refrigerate at least 8 hours, overnight if possible.
- Fill and preheat SousVide Supreme to 168F/75.5C.
- Gently rinse the salt cure off the duck legs and pat dry.
- Use a small sharp knife to carefully remove the skin from the legs in one whole piece, if possible, and set aside.
- Put the skinless duck legs into a cooking pouch with a dollop (a generous tablespoon/15ml) of duck fat per leg.
- Submerge the pouch in the SousVide Supreme for 12 hours.
- Prior to serving, crisp the duck skin in a skillet over low heat until browned.
- Serve with Creamed Cucumbers (recipe follows.)
For the creamed cucumbers
- Cut the cucumbers on a mandolin and put into a large plastic mixing bowl.
- Season with salt and set in a cooler for two hours to draw out the water.
- Drain the liquid from the cucumbers.
- Add the sour cream and cracked pepper and mix to coat cucumbers evenly.
To plate: use the creamed cucumbers as the base with the duck confit over the top
Sous Vide Black Pepper and Port Foie Gras
Courtesy of Chef Sean Heather
Serves 4 to 6
1 lobe (400 – 500 g) foie gras
1 tablespoon (16 g) kosher salt
1 ½ teaspoon (8 g) freshly cracked black pepper
2 ounces plus 2 teaspoons (70 ml) tawny port
1) Fill and preheat the SousVide Supreme to 132F/55.5C
2) Bring foie gras to room temperature and remove all veins to the best of your ability.
3) Season the foie gras with the salt, pepper and port.
4) Form the foie gras into a shape of a log; wrap in plastic wrap (cling film) really tightly and refrigerate overnight.
5) Put the wrapped log into a cooking pouch and vacuum seal. (Do not let the vacuum crush the log.)
6) Submerge the pouch in the water bath and cook for 40 minutes.
7) After the 40 minutes, immediately plunge the pouch into an ice water bath to chill, about 15 to 20 minutes.
8) Remove the foie from the pouch, remove the plastic wrap, and serve.
Slice the foie gras and serve with preserved fruits (tart or sweet) , honey or pickled vegetables.