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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!
}}

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|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Very nice''

4.6/5

Sometimes duck legs can be tough, this was perfect, and nice flavours too.

 [[User:TheJudge|The Judge]] 
</tr></td>
</table>

{{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''
| ¼ teaspoon [[Harissa seasoning|harissa seasoning]]
| ½ 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}}
<code 'hashtagrev:12032020'>[[Special:Search/staranise|#staranise]] [[Special:Search/duck|#duck]] [[Special:Search/ginger|#ginger]] [[Special:Search/darksoysauce|#darksoysauce]] [[Special:Search/vacuumseal|#vacuumseal]] [[Special:Search/harissaseasoning|#harissaseasoning]] [[Special:Search/spice|#spice]] [[Special:Search/chillipepperrecipes|#chillipepperrecipes]] [[Special:Search/sousviderecipes|#sousviderecipes]] [[Special:Search/poultryrecipes|#poultryrecipes]] [[Special:Search/spicyrecipes|#spicyrecipes]]
</code>

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