Tag Archives: sous vide duck

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 INGREDIENTS 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 … Read More

Seared Duck Breast – Chef Koj

… with Red Wine Soya Reduction and Gai Lan Courtesy of Chef Andrew Kojima (citation) Serves 4 INGREDIENTS 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 … Read More

Malabar Duck

Courtesy of Chef Sam Hussain (caferickshaw.com) Serves 2 INGREDIENTS 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 DIRECTIONS Remove the layer of fat from the duck breasts and … Read More

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) Serves 4 INGREDIENTS 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 … Read More

Sassafras Scented Duck Breast with Soubise & Huckleberries

Courtesy of Chef Jason Wilson of Crush, Seattle, WA Serves 4 INGREDIENTS For the soubise 1 yellow onion, peeled and rough chopped 1 shallot, peeled and rough chopped 1 strip of bacon, diced small 1/2 green apple, peeled and in acidulated water (water with a splash of lemon juice) 1/2 cup (120 ml) heavy cream 1 bay leaf 1 stalk celery, rough chopped 1 each clove 2 sprigs thyme 2 tablespoons (28 g) kosher salt For the duck 4 Moullard duck breasts, trimmed of silver skin and excess fat 2 tablespoons (30 ml) sassafras powder 1-1/2 tablespoons kosher salt 4 … Read More

Sous Vide Duck Carnitas Nachos

Serves 6 to 8 INGREDIENTS 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 Prepare … Read More

Sous Vide Duck Confit Carnitas

Courtesy 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 … Read More

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 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 … Read More

Duck Confit Sous Vide

Recipe courtesy of Michael LaRoche, Head Butcher and Chef for Bill the Butcher Serves 2 INGREDIENTS For the ducks legs 2 duck legs 2 tablespoons (30 ml) duck fat salt and herb cure mix (recipe follows) For the Salt and Herb Cure (enough for 2 duck legs) 1 tablespoon (15 ml) Kosher salt 1 teaspoon (5 ml) crushed black pepper crushed fresh herbs such as thyme, bay leaf, clove. Adjust amounts to have even thorough coverage of the all duck legs you cook. INSTRUCTIONS Rub duck legs with the cure and refrigerate at least 8 hours, overnight if possible. Fill … Read More

Sous Vide Internet Roundup

At the SousVide Supreme blog, we spend much of our free time surfing the web for blogs and articles about sous vide cooking (we’re a little single-minded, what can we say?). Since we love to share, here are some recent sous vide-related highlights from around the web: The Secret to Sous Vide Cookery – If you’re still unclear on the specifics of sous vide cooking, or if you just want a quick and concise article to send to friends who still think that sous vide’s “just boiling meat,” this is a great overview of the technique. Beef Short Ribs With … Read More

Duck Breast with Hot Pepper Soy Glaze

Serves 6 INGREDIENTS 6 duck breasts Salt to taste Black pepper to taste 1/4 cup (60 ml) soy sauce 1/4 cup (60 ml) chicken broth 1/2 cup (120 ml) hot pepper jelly INSTRUCTIONS Preheat SousVide Supreme to 129F/54C. Season the duck breast on both sides with salt and pepper. Put 2 breasts into each of three quart/liter cooking pouches and vacuum/seal. Load pouches into the Universal Pouch Rack, submerge in the water oven, and cook for 2.5 hours or up to as much as 4 hours. Remove pouches and quick chill submerge them in ice water for 15 to 20 minutes. Remove breasts from … Read More