Crispy Skin Wild Duck

Prepared from frozen

Author

Ludwina Ossa

Prep Time: 00:05

Recipe Time: 03:30

Temperature : 130F / 54.4C

Ingredients

• Three cloves garlic (sliced)
• Three sprigs Rosemary
• Duck
• Sea salt
• Black pepper

Directions

1. Set your Anova Sous Vide Precision Cooker to 130.0ºF / 54.4ºC.
2. Season duck generously with salt and pepper. These started from frozen, so I gave a quick rinse to help the seasoning adhere.
3. Place in bag with sprigs of Rosemary and slices of garlic.
4. Vacuum seal and immerse in water bath
5. Cover cooler with foil to minimize evaporation.
6. Ice bath for 30 min.
7. Sear after icing or refrigerate for later.

Cast Iron Sear

1. Discard rosemary from duck bag.
2. Add 3-4 tbsp olive oil to hot pan.
3. We had whole duck, so I cut them in half for better searing.
4. Sear duck on all sides, letting skin-side down go a bit longer to crisp.
5. Place seared duck on plate with paper towel.
6. I used residual oil with leftover garlic from duck to cook squash side. Remove squash from pan with slotted spoon.
7. Add reserved juice from bag to pan and heat until runs clear. Serve alongside meat.