Earl Grey & Fennel *confit Duck.
This recipe is the result of many tests. For a little insight on this check out my blog post. If you’re just here for the recipe then you’re in the right place. One thing you should know before you start though: Feel free to experiment! Honestly, the duck is so rich and delicious that you can’t really go wrong. I suggest keeping the tea in your experiments as it stops the duck from shrinking during its 36 hour bath - but it doesn’t hugely alter the flavour as the duck is so robust & meaty so you can give other teas a go. *this is not confit duck, it has the same delicious results but does not require the usual litre of rendered duck fat.
Ingredients
2 duck legs
1 fennel bulb
1 lemon (unwaxed)
1 tsp sugar
1 tsp salt
1 star anise
500ml earl grey tea, steeped & cooled (remove tea leaves or bags)
Preheat your sous vide to 155°F/68°C
Make your tea: allow it to steep, remove the tea bag/leaves and let it cool to just below your water bath temperature.
Chop your fennel into 6 large chunks and peel your lemon (we are only using the rind). Mix these into the tea along with the salt, sugar and star anise.
Sous Vide at 155°F/68°C for 36 hours
Bag up your duck (if you are only using one bag for both duck legs then make sure the skin side is facing outwards because they tend to stick together a little during cooking and will damage the skin if it is touching each other).
Add the fennel and tea mix to your bag. Arrange the fennel and lemon in-between the two duck legs.
Use the water immersion technique to lower your bag into your sous vide (you cannot vacuum seal as the liquid will get sucked out).
After 36 hours, remove your duck from the sous vide.
To Serve
IF SERVING STRAIGHT AWAY: remove the duck legs and fennel pieces from the bag and gently pat dry. Leave them to cool for at least 15 mins then fry the fennel and duck, skin side down, in hot oil until golden. Flip the duck over and add some of the tea juices to the pan and gently heat for a minute. Serve with a fresh beetroot salad.
IF SERVING LATER: chill down your duck legs without removing them from the bag. Run the bag under cold water for 5 - 10mins then move to the fridge. The duck legs will keep for a few days like this. To reheat, fry the fennel and duck, skin side down, in hot oil until golden. Flip the duck over and add some of the tea juices and gently heat until the duck is at least 155°F/68°C through (about 5 mins on a medium heat).