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