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