Duck

Duck with Juniper Berries, Oranges and Thyme

Duck Confit #sousvideCourtesy of Josh Brusin of ChicagoFoodies.com
Serves 1 (to make multiples pouch each leg quarter individually)

INGREDIENTS

  • 1 duck leg quarter
  • salt
  • 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

DIRECTIONS

  1. Fill and preheat the SousVide Supreme water oven to 165F/74C.
  2. Salt the duck leg and set aside. Remove the orange zest in strips with a sharp vegetable peeler. Section the orange.
  3. 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.
  4. Layer orange sections in the pouch, then position the salted leg quarter in the center, not touching anything.
  5. Vacuum seal the pouch and, only then, give the orange sections a squeeze.
  6. Submerge in the water bath to cook for 5 to 8 hours.
  7. Remove from the water bath. Open pouch and drain juices into a saucepan.
  8. 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.
  9. Meanwhile, heat the broiler to high and sear the duck leg under the broiler
  10. 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

Duck Confit #sousvideServes 2*

INGREDIENTS

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

DIRECTIONS

  1. Fill and preheat the SousVide Supreme water oven to 176F/80C.*
  2. In a small bowl, combine all ingredients for the Quatre Epices and mix well.
  3. 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.)
  4. Submerge the pouch in the water oven to cook for 8 to 10 hours.
  5. Prior to serving, heat the traditional oven broiler to high heat.**
  6. 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 Carnitas Nachos

Serves 6 to 8

duck confit nachosINGREDIENTS

  • 1 recipe Sous Vide Duck Confit Carnitas
  • 1 recipe Sous Vide Queso Blanco Dip
  • 2 tomatoes, stemmed, seeded, and diced
  • 4 green onions, washed, trimmed and chopped
  • 1 can (2-1/2 ounces/ 64 g) sliced black olives
  • 1 avocado, peeled, seeded, and diced
  • 1/2 teaspoon (2.5 ml) salt
  • 1/4 teaspoon (1.25 ml) cumin
  • 1/4 teaspoon (1.25 ml) Mexican chili powder
  • 1 large bag restaurant style tortilla chips
  • 1/2 head iceberg lettuce, washed, trimmed, and shredded
  • 1 can ( 4 ounces/ 113 g) sliced jalapenos, hot medium or mild
  • 1 handful cilantro, washed, trimmed and chopped

 

INSTRUCTIONS

  1. Prepare the Duck Confit Carnitas and the Cheese Dip as per recipe instructions and have warm and ready. 
  2. In a bowl, mix the tomatoes, green onions, olives, avocado, salt, cumin and chili powder together.
  3. On a large platter, spread the lettuce to make a bed and top with the tortilla chips.
  4. Pour the cheese dip evenly over the tortillas, then distribute the duck, jalapenos, and tomato mixture.
  5. Garnish with the cilantro and serve.

 

Sous Vide Duck Confit Carnitas

Sous Vide Duck Confit CarnitasCourtesy of Chef Bri Van Scotter
Serves 4

INGREDIENTS

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

 

INSTRUCTIONS

For the tacos

  1. Fill and preheat the Sous Vide Supreme to 167F/75C.
  2. 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.
  3. Vacuum seal the pouches and submerge in the water bath for 8-10 hours.
  4. After the duck is cooked, remove the legs from the pouches and let them rest until cool until cool enough to handle.
  5. Remove the duck meat from the bone and shred into pieces.
  6. 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.
  7. Pile shredded duck onto warm corn tortilla, top with the Avocado Sauce and Cabbage Slaw and enjoy!

For the avocado sauce

  1. In the bowl a blender combine all ingredients and blend until smooth.

For the cabbage slaw

  1. 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

INGREDIENTS

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

 

INSTRUCTIONS

For the ducks

  1. 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.
  2. Fill and preheat SousVide Supreme to 168F/75.5C.
  3. Gently rinse the salt cure off the duck legs and pat dry.
  4. Use a small sharp knife to carefully remove the skin from the legs in one whole piece, if possible, and set aside.
  5. Put the skinless duck legs into a cooking pouch with a dollop (a generous tablespoon/15ml) of duck fat per leg.
  6. Submerge the pouch in the SousVide Supreme for 12 hours.
  7. Prior to serving, crisp the duck skin in a skillet over low heat until browned.
  8. Serve with Creamed Cucumbers (recipe follows.)

For the creamed cucumbers

  1. Cut the cucumbers on a mandolin and put into a large plastic mixing bowl.
  2. Season with salt and set in a cooler for two hours to draw out the water.
  3. Drain the liquid from the cucumbers.
  4. 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

Directions

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.

To serve:
Slice the foie gras and serve with preserved fruits (tart or sweet) , honey or pickled vegetables.