If you are ordering from the EU please visit www.sousvidetools.com/eu/

Duck Eggs & Peking Duck Leg | Recipe by sousvidetools.com

Sous Vide duck eggs and Peking-style duck leg, spring onion purée and pancake crumb

Sous Vide duck eggs and Peking-style duck leg, spring onion purée and pancake crumb Egg
  • COOK TIME: 13 hours
  • PREP TIME: 1 hour
  • DIFFICULTY: Medium
  • SERVES: 6


Duck eggs

  • 6 duck eggs

Peking-style leg meat

  • 8 duck legs
  • duck fat, to cover
  • vegetable oil, for deep frying

Duck dressing

  • 240g of ketchup
  • 60g of honey
  • 2 oranges, juice only
  • 60g of dark soya sauce
  • sesame oil to taste
  • 60g of oyster sauce

Spring onion purée

  • 8 Spanish onions, finely sliced
  • 300ml of double cream
  • 6 bunches of spring onions, washed and thinly sliced
  • pomace oil
  • salt

Cucumber spaghetti

  • 1 cucumber, peeled and deseeded
  • 10g of dark soya sauce
  • 10g of balsamic vinegar, good quality
  • sesame oil to taste
  • 5g of fresh ginger, finely grated
  • 1 garlic clove, finely grated

Pancake crumb

  • salt
  • 3 sheets of feuille de brick pastry, torn into small pieces




This delicious recipe by chef Ollie Moore has been recreated for our website with kind permission from Great British Chefs


  1. Fill and preheat your water bath to 82°C
  2. To prepare the Peking-style leg meat begin by warming the duck fat in a pan. Place the duck legs in vacuum pouches then spoon in the warmed duck fat until the legs are just covered. Use a vacuum sealer to seal the pouches
  3. Submerge the pouches into the water bath for 12 hours and cook sous vide
  4. Once cooked, remove the pouches from the bath and allow to cool slightly. Take the legs out of the pouches and place on kitchen towels in order to absorb any excess fat
  5. Whilst still warm pick the meat from the bones. Ensure any sinew, skin and bones are removed from the meat before cutting into thin strips. Cover and set aside
  6. Now move on to preparing the onion purée. Take a saucepan and cover the bottom with a thin layer of pomace oil and heat over a medium stove. Add the Spanish onions with a pinch of salt and cook until the onions are transparent and soft in texture
  7. Pour in the cream and bring the mixture to a boil before adding the spring onions. Heat for a further 2-3 minutes whilst stirring or until the onions are soft
  8. Blend the onion mixture until smooth then pass through a sieve into a stainless steel bowl. Place the bowl over a bowl of ice to cool the mixture. Stir, then set aside in the refrigerator
  9. Now move on to preparing the duck eggs.Fill and preheat your water bath to 64°C
  10. Simply lower the eggs into the bath and allow to cook sous vide for 70 minutes. Once cooked the eggs can either be served immediately or they can be kept in the water bath at 62°C for a few hours
  11. Whilst the eggs cook you can prepare the dressing. Combine all of the ingredients and mix thoroughly. This can now be set aside until you are ready to serve
  12. For the cucumber spaghetti, take the peeled cucumber and julienne into spaghetti type strands
  13. Make the cucumber dressing by simply combining all of the ingredients together in a bowl. Set both the dressing and the cucumber aside until ready to serve
  14. Shortly before serving, take the duck leg meat and fry in small batches in a deep fat fryer (set to 180°C). Remove from the fryer and place on kitchen towel to absorb any excess fat
  15. Use the same oil for the feuilles de brick pastry. Fry the pastry pieces until the oil stops bubbling to make the pancake crumb. Drain the pieces and season with salt
  16. When ready to serve warm the onion purée and spoon onto the plates. Take the duck leg meat and combine with the dressing before arranging in the centre of each plate. Take the duck eggs and gently remove the shells before placing on top of the meat. Arrange the pancake crumb, cucumber spaghetti around the plate before lastly adding a drizzle of the duck sauce. Serve immediately
Back to Recipes