View source for Sous vide 'crispy' duck legs

Name: Sous vide 'crispy' duck legs
Prep time: 10 h
Cook time: 10 h
Total time: 20 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 duck legs, skin on; 2 whole star anise; Pinch of hickory smoke powder; 1 teaspoon soft brown sugar; 10 szechuan peppercorns *see Chefs Notes; 10 black peppercorns *see Chefs Notes; ¼ teaspoon harissa seasoning; ½ teaspoon Taste Sensation Lime Juice Powder; 1 large thumb-sized piece of ginger, sliced thinly; 1 tablespoon dark soy sauce
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{{#seo:
|title=Sous vide 'crispy' duck legs
|titlemode=replace
|keywords=#staranise #duck #ginger #darksoysauce #vacuumseal #harissaseasoning #spice #chillipepperrecipes #sousviderecipes #poultryrecipes #spicyrecipes
|hashtagrev=12032020
|description=This recipe was an experiment to try and replicate the typical Chinese crispy duck takeaway meal ands I have to say it was an astounding success!
}}
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This recipe was an experiment  to try and replicate the typical Chinese crispy duck takeaway meal ands I have to say it was an astounding success!
The result was tender and succulent with lovely flavours and not at all greasy.  The duck meat was almost like liver!
{{recipesummary
|DatePublished=18th November 2022
|Author=Chef
|ImageComment = 
|Servings = Serves 2
|Difficulty = 2
|TotalTime =  20 hours
|PrepTime =  10 hours
|CookTime =  10 hours
|TotalCalories = 417
|PortionCalories = 208
|Image = [[Image:Sous vide crispy duck legs served with cheesey potatoes peas and sweetcorn.jpg|thumb|middle|none|alt=Electus]]

}}
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<span class="review"> <span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Very nice</span>''

<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.6</span>/5</span>

<span class="reviewDesc">Sometimes duck legs can be tough, this was perfect, and nice flavours too.</span>

<span class="reviewAuthor"> [[User:TheJudge|The&nbsp;Judge]] </span></span>
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{{RecipeIngredients

| 2 [[Duck|duck]] legs, skin on
| 2 whole [[Star anise|star anise]]
| Pinch of hickory smoke powder
| 1 teaspoon soft [[Brown sugar|brown sugar]]
| 10 [[Szechuan peppercorns|szechuan peppercorns]] *''see Chef's Notes''
| 10 [[Black peppercorns|black peppercorns]] *''see Chef's Notes''
| &#188; teaspoon [[Harissa seasoning|harissa seasoning]]
| &#189; teaspoon [[Taste Sensation Lime Juice Powder]]
| 1 large thumb-sized piece of [[Ginger|ginger]], sliced thinly
| 1 tablespoon [[Dark soy sauce|dark soy sauce]]
}}
<gallery widths=250px heights=250px perrow=5>
Image:Sous-vide crispy duck legs after browning with a blowtorch.jpg|Duck legs browned with a Mapp blowtorch
Image:Duck legs marinaded vacuum sealed.jpg|Vacuum sealed and ready for the water bath
Image:Duck legs marinaded ready to vacuum seal.jpg|thumb|The duck legs coated with marinade about to be vacuum sealed
</gallery>

===Method===
{{RecipeMethod

| Grind all of the [[Spices|spices]] apart from the [[Star anise|star anise]] to a fine powder in a [[Mortar and pestle|mortar and pestle]]
| Coat the [[Duck|duck]] legs with the [[Spice|spice]] powder
| Pop the [[Duck|duck]] legs, sliced [[Ginger|ginger]] and [[Dark soy sauce|dark soy sauce]] in to a [[Lock and Lock]] box, cover and shake well
| [[Refrigerate]] the spicy legs for 10 hours or until you're ready to cook them
| After 10 hours, drain any excess liquid and seal the duck legs in a [[Vacuum seal|vacuum seal]] bag
| Cook in a [[Sous-vide bath|sous-vide bath]] for 10 hours at 82°C (179.6°F)
| After cooking, discard the [[Star anise|star anise]], pat the legs [[Dry|dry]] and crisp the skin with a Map Gas [[Blow torch|blow torch]]
| The Map Gas torches do not taint the food, which some blowtorches do
| Serve!
}}
===Chef's Notes===
I have my own bowl of ready milled peppercorns (50% Black Peppercorns, %50 Szechuan Peppercorns) for cooking.
I used 1 teaspoon of this lovely mix instead, probably more than 20 ppercorns, but, hey! I'm the Chef!
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Chinese recipes]]
[[Category:Main courses]]
[[Category:Spicy recipes]]
[[Category:Chilli pepper recipes]]
[[Category:Game recipes]]
[[Category:Meat recipes]]
[[Category:Poultry recipes]]
[[Category:Sous vide recipes]]
[[Category:Sous vide cooking]]
{{Template:Sous Vide, Smoking and Curing UK}}
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