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

Ingredients

• 4 duck legs
• salt
• 1 kg duck bones
• 400 ml of brown chicken stock
• 100 ml of white wine
• 1 g of xanthan gum
• 1 garlic clove
• 1/2 tsp five-spice powder
• 1 pinch of black pepper
• 1 tsp chardonnay vinegar
• 500 g of celeriac, cut julienne
• 5 g of salt
• 25 g of duck fat
• 25 g of white wine vinegar
• 100 g of bulgur wheat
• 300 ml of water
• 15 ml of olive oil
• 1 tsp chives, chopped
• 1 tsp parsley leaves, chopped
• 8 cherries

Instructions

1. 1

   Preheat a water bath to 68°C

2. 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. 3

   Preheat the oven to 180°C/gas mark 4

4. 4

   To make the duck sauce, place the bones on a baking tray and roast in the oven until deep golden brown

5. 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

6. 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. 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. 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

9. 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

10. 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. 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