Sous vide 'crispy' duck legs: Difference between revisions

Latest revision as of 17:18, 7 October 2024

This recipe was an experiment to try and replicate the typical Chinese crispy duck takeaway meal ands I have to say it was an astounding success! The result was tender and succulent with lovely flavours and not at all greasy. The duck meat was almost like liver!

Sous vide 'crispy' duck legs

Servings:	Serves 2
Calories per serving:	208
Ready in:	20 hours
Prep. time:	10 hours
Cook time:	10 hours
Difficulty:
Recipe author:	Chef
First published:	18th November 2022

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 duck legs, skin on
• 2 whole star anise
• Pinch of hickory smoke powder
• 1 teaspoon soft brown sugar
• 10 szechuan peppercorns
• 10 black peppercorns
• ¼ teaspoon harissa seasoning
• ½ teaspoon Taste Sensation Lime Juice Powder
• 1 large thumb-sized piece of ginger, sliced thinly
• 1 tablespoon dark soy sauce

• 

  Duck legs browned with a Mapp blowtorch

• 

  Vacuum sealed and ready for the water bath

• 

  The duck legs coated with marinade about to be vacuum sealed

Method

1. Grind all of the spices apart from the star anise to a fine powder in a mortar and pestle
2. Coat the duck legs with the spice powder
3. Pop the duck legs, sliced ginger and dark soy sauce in to a Lock and Lock box, cover and shake well
4. Refrigerate the spicy legs for 10 hours or until you're ready to cook them
5. After 10 hours, drain any excess liquid and seal the duck legs in a vacuum seal bag
6. Cook in a sous-vide bath for 10 hours at 82°C (179.6°F)
7. After cooking, discard the star anise, pat the legs dry and crisp the skin with a Map Gas blow torch
8. The Map Gas torches do not taint the food, which some blowtorches do
9. Serve!

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