Duck leg roulade, Peking style
Modernist Chinese food
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Ingredients for 0
White pepper
Green sichuan peppercorn toasted then ground
Red sichuan peppercorn toasted then ground
Black cardamom one pod toasted then ground
Star anise one toasted pod then ground
Ground ginger
Shar ginger powder
Sesame oil
Five spice powder
Soy sauce powder 1 part
Mushroom powder 1 part
Salt 1 part
Sugar 2 parts
Orange peel, ground
Activa RM
Fennel seeds, whole
Hoisin sauce
Scallions, julienned
Directions
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Step 1
Debone whole duck legs keeping skin intact.
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Step 2
Toast 3 tbsp each of red and green Sichuan peppercorns, one black cardamom pod, and one star anise pod in a frying pan (do not add oil). Cool and grind to a fine powder.
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Step 3
Dry brine: For each leg use: 1/4 tsp each of salt, soy sauce powder, and mushroom powder. 1/2 tsp of sugar. 1 Pinch each of all remaining dry spices 1 Pinch of the Sichuan spice powder you made above 1/2 tsp fennel seed 1/4 tsp sesame oil
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Step 4
After mixing dry brine thoroughly with meat, you can proceed directly to creating the roulades. Wet table slightly and spread saran wrap on surface. Spread deboned leg with skin down on saran wrap. Sprinkle approx 1/4 tsp Activa RM on meat side. Roll leg onto itself, while wrapping tightly in the saran wrap. (As a variation can add chopped kale and shiitake mushrooms inside when rolling.) Poke several holes in the saran wrap to aid vacuuming. Place in vacuum sealer bag, vacuum and seal. (Or place in reusable silicone sous vide bag.)
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Step 5
Place bags with duck legs in room temperature sous vide bath. Set Anova to 122F for 30min, allowing meat temperature to rise along with water bath. (This step allows the Activa RM to set). After 30min at 122F (not including temperature rising time) set Anova at 149F for 14hr (can be as short as 6hr if you prefer firmer meat).
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Finishing Steps
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Step 0
Remove meat from all bags and saran wrap. Cut diagonal slashes on skin to prevent rupture when searing. Sear skin sides until golden brown all around. (Use frying pan, torch, or place in broiler oven.) Slice into 1/4 inch pieces. Serve with Hoisin sauce and julienned scallions.