Sous-Vide Peach Duck

Sous-viding the duck locks in the flavours, juices, and fats. Serving it with grilled peaches and duck fat rosti takes the dish over the top!

Ingredients:

Sous-Vide Peach Duck:

• 2-3 duck breasts, halved, fat cap removed and reserved
• 6-8 sprigs thyme, charred
• 1 garlic clove, smashed
• 2 peaches
• ½ cup (120 ml) gochujang
• ¼ cup (60 ml) avocado oil
• ½ cup (120 ml) crème fraiche, garnish
• 2 tablespoons (30 ml) minced chives, garnish

Duck Fat Rösti:

• ½ pound (227 g) Yukon Gold potatoes
• Salt
• 3 tablespoons (45 ml) duck fat, melted or rendered (see recipe)

Method:

For the Sous-Vide Peach Duck:

• Place the duck, thyme, and garlic in a sous-vide bag. Seal the bag and place in an immersion circulator bath set to 125 F (51.7 C) for 1 hour.
• Meanwhile, slice the duck fat into thin strips.
• In a cast-iron skillet over medium-low heat, render the strips, stirring occasionally, until all the liquid fat has rendered out, 35-40 minutes. Keep warm on the back of the stove for the Duck Fat Rösti.
• Remove the bag from the bath and immediately plunge into an ice water bath until chilled all the way through.
• Preheat the grill to high.
• Halve and pit the peaches. In a bowl, combine the gochujang and avocado oil. Brush the peach halves with the mixture.
• Grill the peaches until nicely grill marked, 1-2 minutes per side, then transfer to a plate to cool.
• Refrigerate the duck and peaches until ready to serve.

For the Duck Fat Rösti:

• In a medium saucepan or small pot, cover potatoes with cold water. Season generously with salt and bring to a simmer. Continue to cook at a simmer until you can just pierce the potatoes with a paring knife, about 25 minutes.
• Drain potatoes, allow them to cool to room temperature, and then cover and refrigerate until fully chilled, at least 8 hours and up to 3 days.
• When ready to cook, peel cold potatoes. Using the large holes of a box grater, grate the peeled and cooked potatoes into a mixing bowl. Season with salt and stir to combine.
• In a non-stick or cast-iron skillet, warm the duck fat over medium-high heat.
• Add potatoes, and using a flexible spatula, form them into an even disc, about 1 inch (2.5 cm) thick.
• Cook until deep golden brown and crisp on the bottom, about 10 minutes; lower heat if needed to prevent scorching.
• Keep warm in a low oven until ready to serve.

To Serve:

• Allow the duck and peaches to sit at room temperature for 5 minutes.
• Transfer the rösti to a warmed plate.
• Thinly slice the duck breast into ¼ inch (6 mm) strips. Slice the peaches into thin wedges.
• Scatter the duck and peaches over the rösti. Dollop the crème fraiche around the rösti.
• Sprinkle the chives overtop and serve immediatel