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Wild duck, apple, foie gras & eel | Recipe by sousvidetools.com

Sous vide wild duck, apple, foie gras and smoked eel

Sous vide wild duck, apple, foie gras and smoked eel Duck
  • COOK TIME: 3 hours 40 minutes
  • PREP TIME: 1 hour
  • DIFFICULTY: Difficult
  • SERVES: 4

Ingredients

Wild Duck Sauce

  • 2 medium Gressingham ducks, breasts reserved
  • 3 banana shallots
  • 3 garlic cloves
  • 1 bay leaf
  • 1 sprig of fresh thyme
  • 4 juniper berries
  • 125ml of Maille red wine vinegar
  • 400ml of red wine
  • 1.6l of Veal stock
  • 1.6l of brown Chicken stock
  • 50ml of orange juice, plus zest
  • 50ml of port
  • 50ml of brandy
  • 1 punnet of elderberries
  • 50ml of vegetable oil
  • Salt to season

Foie gras yoghurt

  • 150g of foie gras, large dice
  • 75g of foie gras, small dice
  • 125g of Greek yoghurt
  • 1 pinch of pink salt
  • 1 pinch of white pepper

Orange jelly

  • 300ml of orange juice
  • 7g of vegetal powder
  • 10ml of sherry vinegar
  • 10g of sugar
  • Salt to season

Apple purée

  • 2 elison orange apples, large
  • 50g of salted butter
  • 20ml of lemon juice
  • 20g of caster sugar
  • 1/2 tsp of salt

Jacket potato crisps

  • 3 large Maris piper potatoes, washed and sliced thinly (2mm)
  • 100g of ghee
  • Salt to season

Duck breast coating

  • 50g of butter
  • 50ml of vegetable oil
  • plain flour for dusting
  • Panko breadcrumbs
  • 2 eggs, whisked
  • Salt to season

Garnish

  • 200g of smoked eel fillet, bone and sinew removed, cut into small squares
  • 1 handful of watercress
  • 1 handful of micro cress
  • 20 elderberries
  • 16 slices of apple

Equipment

Equipment

Method

This delicious sous vide recipe by chef Laurie Gear has been recreated for our website with kind permission from Great British Chefs

Method

  1. Begin by butchering the ducks. Remove the breasts and vacuum seal for cooking later. Remove the legs and set aside for later then submerge the remaining carcasses in a large pan of boiling water for 1 minute. Drain then roast the carcasses in the centre of a preheated oven (200 C/Gas mark 6) for 30-40 minutes or until golden-brown
  2. Heat enough oil to cover the bottom of large pan then caramelise the shallots and garlic until dark in colour but not burnt. Add thyme, juniper and the bay leaf then cook for an additional 2 minutes. Pour in the red wine vinegar then reduce until hardly any liquid remains. Pour in the red wine and reduce again by two thirds
  3. Once reduced add the carcasses, the chicken stock and the veal stock. Bring the mixture to a boil before reducing the heat and simmering for 45 minutes. Pass the liquid through a fine chinoise. Add the duck legs then place the pan back on the heat. Simmer and reduce by a further two thirds
  4. Meanwhile, mix the orange juice with the alcohol then add to the reduced carcass mixture before straining. Season to taste then add the elderberries when ready to serve
  5. Now move on to the foie gras by heating a heavy based pan on a high heat until it begins to smoke then sauté the large dice foi gras until dark brown in colour. Transfer to a bowl and allow to cool
  6. Add the remainder of the ingredients to a blender. Season before blitzing until just combined. Transfer to a suitable container then refrigerate to set
  7. To make the orange jelly slowly heat 200ml of the orange juice until reduced by three quarters. This should then have the consistency of a syrup. Add the remaining ingredients (whisk in the vegetal). Bring the mixture back to a boil before taking from the heat and straining. Line a rectangular tray with cling film then spoon in the mixture and allow to set
  8. Now prepare the apple puree by heating the butter in a medium sized sauce pan. Add all of the ingredients and cook until the apple is tender. Transfer to a blender whilst still warm and blend to a smooth consistency
  9. To make the jacket potato crisps lay the sliced potatoes on a silicone line tray. Season and use a brush to apply the clarified butter. Keep the potatoes flat by placing another tray on top. Bake for 8 minutes, turn the potatoes then bake again for another 8 minutes. Cool and season to taste
  10. Fill and preheat your water bath to 60 C
  11. Submerge the vacuum sealed duck breasts into the bath for 25 minutes and allow to cook sous vide, then allow to cool to room temperature on a tray
  12. Meanwhile prepare your duck breast coating by placing the breadcrumbs, flour and eggs into individual bowls
  13. Take the breasts out of their vacuum sealed bags then remove all of the skin before dipping each breast into the flour, egg and lastly the breadcrumbs before transferring to a pan of heated butter and oil. Cook until one side of the duck breast is golden brown in colour
  14. Transfer the breasts from the pan to the centre of a preheated oven (180 C/Gas mark 4) and cook for a further 4 minutes then take out and set aside to rest for 3 minutes. Meanwhile, place a small pan on medium heat with a small knob of butter. Add the watercress once hot and cook until wilted. Season to taste
  15. To arrange the dish place the eel in the centre of the oven for a couple of minutes until warm then heat the duck sauce until simmering. Lay a small quantity of watercress on the side of each plate then lay the eel in the middle. Use two potato crisps to create a foie gras sandwich then smear the apple puree around the remainder of the components. Lay the duck breast on the bed of watercress. Finally, use the duck sauce to garnish then top off with fresh apple slices and micro cress. Serve immediately
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