Sous vide duck leg with celeriac choucroute, bulgur wheat and cherries

  • Main
  • medium
  • Serves4
  • 1 hour 30 minutes, plus 6 hours sous vide cooking

PT1H30M

PT6H

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Ingredients

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Imperial

Sous vide duck legs

Duck sauce

Celeriac choucroute

Bulgur wheat

  • 100g of bulgur wheat
  • 300ml of water
  • 15ml of olive oil
  • 1 tsp chives, chopped
  • 1 tsp parsley leaves, chopped

To serve

1
Preheat a water bath to 68°C
2
To begin, season the duck legs with salt and place in a vacuum bag with the duck fat. Seal in a chamber sealer and cook for 6 hours in the water bath. Once cooked, set aside in the fridge
3
Preheat the oven to 180°C/gas mark 4
4
To make the duck sauce, place the bones on a baking tray and roast in the oven until deep golden brown
5
Bring the chicken stock to the boil in a large saucepan and add the duck bones. Reduce the heat, cook for 1 hour then strain into a clean pan. Discard the bones
  • 400ml of brown chicken stock
6
Bring the white wine to the boil in a separate pan and add to the chicken stock. Add the garlic, five-spice, black pepper, Chardonnay vinegar and bring to a gentle simmer. Cook for a further 2 minutes, then pass through a sieve and thicken with xanthan gum. Keep warm until ready to serve
7
To make the choucroute, place the celeriac in a bowl with the salt and mix well. Leave the salted celeriac for 30 minutes to draw out the moisture
8
After 30 minutes, squeeze out any excess moisture from the celeriac and place in a saucepan with the duck fat. Place the pan over a medium heat and sweat for 20 minutes without colouring. Remove from the heat and finish with the white wine vinegar
  • 25g of white wine vinegar
  • 25g of duck fat
9
Place the bulgur wheat and water in a medium saucepan, bring to boil and cook for 8 minutes. Remove from the heat and stir through the chives, parsley and olive oil
  • 100g of bulgur wheat
  • 300ml of water
  • 15ml of olive oil
  • 1 tsp chives, chopped
  • 1 tsp parsley leaves, chopped
10
When ready to serve, place a frying pan over a high heat and cook the duck legs skin-side down until crisp and golden. Meanwhile, add the cherries to the duck sauce and heat through
11
To serve, place a pile of the choucroute on each plate and top with the bulgur wheat. Place the duck legs on top then finish with the duck sauce and whole cherries
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