Orange Gochugaru Duck Confit with Steamed Bok Choy and Parsnip and Potato Puree

This festive twist on duck confit gets its heat from Spiceology’s citrusy Orange-Gochugaru seasoning. Served with soy-seasoned parsnip and potato puree and lightly steamed bok choy, it’s a perfect comforting meal for the holidays. Using an Anova Precision Cooker to prepare duck confit takes all of the guesswork out of cooking and helps reduce the volume of duck fat needed to cover it. If you don’t have an Anova Precision Oven, you can steam the bok choy on the stovetop.

Author

Chris Jay

Prep Time: 08:30

Recipe Time: 24:00

Temperature : 155F / 68.3C

Ingredients

• 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

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.
2. The next day, attach an Anova Precision Cooker to a vessel of water and set the temperature to 155°F (68°C).
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.
4. As the duck nears completion, make the puree and bok choy.
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.
6. Meanwhile, heat the Anova Precision Oven to 212°F (100°C) with rear heat and 100% steam.
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.

Finishing Steps

1. 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.
2. To plate, start with a ladle of the puree, place the duck on top, and garnish with the bok choy. Serve immediately.