Orange Gochugaru Duck Confit with Steamed Bok Choy and Parsnip and Potato Puree
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Precision® Cookers
Perfect results in a few simple steps.
Ingredients for 3
3 tablespoons plus ½ teaspoon kosher salt, divided
2 tablespoons Spiceology Orange-Gochugaru Seasoning
3 duck legs
½ cup duck fat
2 bay leaves
1 tablespoon vegetable oil
400g parsnips, cut into ¾-inch dice
400g Yukon Gold potatoes, cut into ¾-inch dice and rinsed
2 cloves garlic, thinly sliced
1 ½ cups water
3 tablespoons soy sauce
1 tablespoon sugar
3 heads baby bok choy, halved lengthwise
1 teaspoon sesame oil
Directions
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Step 1
In a large bowl, mix 3 tablespoons of the salt with the Orange Gochugaru Seasoning. Rub the mixture generously onto the duck legs, ensuring they’re well-coated. Cover and refrigerate overnight.
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Step 2
The next day, attach an Anova Precision Cooker to a vessel of water and set the temperature to 155°F (68°C).
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Step 3
Rinse the duck legs thoroughly. Place them in a vacuum-seal bag with the duck fat and bay leaves, then seal. Transfer to the water bath and cook for 24 hours.
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Step 4
As the duck nears completion, make the puree and bok choy.
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Step 5
For the puree, heat the vegetable oil in a large saucepan over medium heat. Add the parsnip, potato, and garlic and cook, stirring frequently, until softened, about 12 minutes. Add the water, soy sauce, and sugar. Bring to a simmer and cook, stirring occasionally, for 10 minutes. Transfer the mixture to a blender and blend until smooth.
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Step 6
Meanwhile, heat the Anova Precision Oven to 212°F (100°C) with rear heat and 100% steam.
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Step 7
Place the bok choy on a perforated pan and steam in the oven until tender, about 10 minutes. Once cooked, dress with sesame oil and the remaining ½ teaspoon salt.
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Finishing Steps
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Step 0
Remove the duck from the vacuum bag and pat it dry thoroughly with paper towels. Pour the fat from the bag into a large heavy skillet and place over medium-high heat. When the oil is hot, add the duck legs, skin-side down, and cook until browned.
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Step 1
To plate, start with a ladle of the puree, place the duck on top, and garnish with the bok choy. Serve immediately.