Sous-vide Duck Roll
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 leg (s) (duck)
- 1 duck breast
- some bacon, fatter
- 50 g pistachios, rouhly chopped
- 80 g macadamia nuts, rouhly chopped
- 2 small egg (s)
- some cream
- salt
- pepper
- 150 grams bacon
- Pepper, more Tasmanian
- Sea salt (Fleur de Sel)
Print Recipe
Pin Recipe Instructions
- Remove the skin from the duck legs and breast, dice very finely and slowly fry in a pan until crispy. Then place on a sieve to drain.
- Release the duck legs and prepare a stock from the bones and paring.
- Cut the duck breast into strips, use any paring in the stock.
- Finely dice the bacon.
- Make a farce from the meat of the legs, cream, eggs, spices and bacon. Mix the pistachios and nuts as well as part of the fried duck skin into the farce.
- Lay out the bacon overlapping on a board and spread the farce on it, spread the strips from the duck breast on the farce. Roll everything up with the help of the bacon.
- Put the roll in a vacuum bag and cook at 60 ° for about 1 hour.
- Take the roll out of the bag and fry it briefly in the duck fat, cut into slices for serving and sprinkle with the roasted duck skin and some freshly ground Tasmanian pepper and fleur de sel.
- Prepare a sauce from the stock.
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