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.