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Sous vide wild duck recipe with burnt wheat: a warm and nourishing wild game dish by food artists and chefs Mike Knowlden and Josh Pollen from Blanch & Shock
For the wild duck
For the braised wheat with duck legs and wings
- Preparation time
- Cooking time
- Recipe category Main course
- Recipe yield 4
- Recipe cuisine English/Scottish
Separate the legs and wings of the duck, leaving the breasts attached to the carcass.
Cut the carcass down the ribs and around the wishbone so you are left with a rectangular piece of back, and the breasts, attached to the breastbone and the bones at the neck end.
Wash all the parts and pat dry
Cure the legs and wings in 100g of the salt for an hour, then rinse off and refrigerate uncovered for half an hour to dry.
Make a 4% brine with the remaining salt and the water.
Brine the duck breast (on the bone) in the fridge for 8 hours.
Rinse, trim any sharp bone tips and dry in the fridge.
Vacuum pack the duck ‘fronts’ on the highest setting and refrigerate.
Cook in a water bath set to 52℃ for 3 hours.
Remove and leave at room temperature for 5 mins, then shock in cold, then iced water and refrigerate.
When cold, carve the breasts (including the tenderloins) from the carcass.
Reserve the carcasses for stock.
Vacuum pack the breasts again and refrigerate.
Vacuum pack the legs and wings and cook in a water bath set to 78℃ for 14 hours, then remove and when cool enough to handle, pick the meat from the legs and wings, chop roughly and refrigerate.
Roast the duck backs and carcasses at 180℃ for 20 minutes, or until browned.
Save the fat that remains and refrigerate.
Cover with remaining water and bring to a simmer, skimming any foam that arises.
Turn the heat down to the lowest possible setting and let it sit for 2 hours.
In the meantime, char the shallots and add to the pot with the bay leaf.
Simmer for another hour and remove the onion.
Braised Wheat With Duck Legs And Wings
In a heavy-bottomed frying pan on the lowest heat, sweat the shallot in the 5g duck fat for 5 minutes.
Add the wheat, and stir to coat in the fat and onions.
Fry on low heat, stirring often for another ten minutes.
Add a ladleful of duck stock and let it slowly evaporate whilst stirring.
Continue adding duck stock by the ladleful as it reduces and evaporates.
Add the reserved meat and simmer at 75℃ for an hour or until wheat is tender but with a bit of bite.
Bring the vacuum bags containing the breasts up to 52℃ in a water bath.
Meanwhile, heat the remaining 5g duck fat in a frying pan until smoking hot.
Remove the breasts from the bags, make 3 incisions across the fatty side (to prevent it curling up in the pan) and sear on the fatty side for 30 seconds.
Rest under tin foil for 5 minutes and slice.
Served with braised wheat and leg and wing meat, garnished with Dittander.