Sous-Vide Duck Confit w/ Poached Pear and Mache
Equipment
- Bowl
- Large, Shallow Container
- Heavy-Bottomed Skillet
- Sous Vide Immersion Circulator
- Cooking Container
Ingredients
For the Sous Vide Duck Confit
- 6 large Pekin ducks
- 3/4 cup Kosher salt
- 1 1/2 tbsp black peppercorn crushed
- 2 cloves garlic crushed
- 2 leaves bay crumbled
- 1 tsp thyme leaves
- 1 1/2 cup duck fat
For the Pomegranate Poached Pears
- 3 pears peeled, and halved
- 3 tbsp pomegranate molasses
- 3 tbsp water
- 1 lemon juice
- pinch black pepper
For the Mache (Corn) Salad
- mache (corn) salad
- olive oil
- sherry vinegar
- salt and pepper
- toasted walnuts
- shaved pecorino
- pomegranate seeds optional
Instructions
For the Sous Vide Duck Confit
- In a bowl, mix the salt with the crushed peppercorns, garlic, bay leaves, and the thyme. Put the duck legs in a large, shallow container and sprinkle them all over with the salt mixture. Cover and refrigerate for 24 hours.
- Fill and preheat the sous-vide machine to 167°F.
- Rinse the legs and dry them thoroughly with paper towels. Package the legs in pairs and add 3 to 4 tablespoons of duck fat per pouch. Using a vacuum sealer, seal the bags on high.
- Place the pouches in the water bath and cook for 10 hours.
- Cool rapidly the pouches in ice water and refrigerate until ready to use.
- In a heavy-bottomed skillet, crisp up the duck confit on the skin side.
- Place in a 375°F oven until heated through.
- Serve with the pomegranate poached pear and mache salad.
For the Pomegranate Poached Pears
- Vacuum-seal the pears with the pomegranate syrup, the water, the lemon juice and a pinch of black pepper. Cook sous vide for 2 to 3 hours, or until tender.
For the Mache (Corn) Salad
- Toss the mache salad with sherry vinegar and olive oil, to taste. Season with salt and pepper. Add the toasted walnuts, shaved pecorino, and pomegranate. Serve with the crispy duck confit.