One of the joys with having a sous vide setup at home is that you get to cook great tasting dishes with a minimum of fuss. Just vacuum seal the food, leave it at the set temperature for some time, remove it from the water bath and sear it with a blowtorch. Easy, and you get to play with fire. What's not to like? So with some lovely duck legs on sale, I vacuum sealed four pre-seared duck legs and cooked them at 65°C for 48 hours (remember to pre-sear meat before leaving it in this long or you'll wind up with a yucky unplatable mushy mass). But, before we get to that, there is also the companion food to go with it (would not do to just eat duck and nothing else, now, would it).
It is the asparagus season, so I thinly julienned some asparagus, and my wife grabbed some herbs and edible flowers to go with it as well.
A nice, simple pasta dough was put together quickly with eggs from the garden and turned into nice fettuccine by my wife.
After searing with the blowtorch, the duck takes on a lovely crisp and caramelised exterior. The meat is extremely tender and succulent after having been developed for so long in the waterbath. Probably some of the most tender duck I have ever tasted.
And all there's left to do is pair it with the fettuccine, asparagus, peas and edible flowers and presto, you have a very wonderful meal.
As an added benefit, the duck's juices that are released as part of its time in the waterbath can be used to create a very powerful sauce full of duck flavour just by adding a bit of starch thickening, e.g. a roux or some pre-gelatinised flour (or corn starch, but I think the pre-gelatinised flour gives it a nicer texture and taste). Or, equally nicely, just use the juices to fry potatoes in. Buon appetito.