Ingredients
- 1 duck (1.8kg), portioned into breasts and legs, trimming reserved
- 4 garlic cloves, cut in half lengthways
- 4 sprigs thyme
- 4 sprigs rosemary
- 2 tbsp duck fat
- 100g unsalted butte
Serves/Makes: 4
Preparation Time: 20 mins
Cooking Time: 9.5hrs
Method
1. Preheat oven to 63°C on steam function. Using a sharp knife, make 4 incisions in a diagonal direction, then another 4 in the opposite direction to create a diamond pattern. Repeat with other breast
2.Place breasts into a large vacuum seal bag, side by side, ensuring the meat does not overlap. To the bag, add 1 tablespoon of duck fat, half the thyme, half the garlic, and half the rosemary. Use a vacuum seal drawer with seal and vacuum set to level 3 to enclose duck. Repeat the process with duck legs.
3.Add duck legs to oven on oven rack and set timer for 7 hours and 40 minutes. Once timer goes off, add duck breasts into oven and set timer for a further 20 minutes. Transfer bags to a plate or tray until ready to use.
4. Preheat oven to 150°C, fan-forced function. In a large roasting pan, place duck trimmings, vegetables, and herbs and cook for 45 minutes. Sprinkle flour over vegetables, then cook for a further 20 minutes.
5. Transfer vegetable mixture to a large saucepan. Mix in tomato paste and cook for 3 minutes over low heat. Meanwhile, add red wine to roasting pan to deglaze. Use a silicone spatula to scrape the bottom of the pan and loosen food from its base. Add to saucepan with stock. Bring to the boil over high heat, then reduce to medium to simmer for 1 hour or until reduced to ¼ of original volume. Pass sauce through a fine sieve into a small saucepan, then whisk in butter to emulsify. Adjust seasoning and keep warm.
6. Cut open vacuum bags and use tongs to gently transfer duck pieces to a tray lined with a paper towel. Pat dry duck pieces and keep garlic and herbs to the side. Place a large frying pan over high heat and once hot, add duck pieces skin side-down to brown the skin. Cook for 4 minutes or until skin is golden and crispy. Add butter to the pan along with reserved garlic and herbs. Continue to cook duck in butter for 3 minutes, basting regularly with pan juices.
7. Slice duck breast across the grain, serve warm with the duck legs and gravy
Recipe Notes
Ask your butcher to portion the duck for you. Breast should be off the bone. Legs means thighs and drumsticks, in the bone, knuckles trimmed, kept together (Marylands cut). Trimmings means off cuts, neck, carcass, excess fats and skin.
Recipe presented by Gianni Carrieri using
AEG 60cm SteamPro Combi-Steam Oven
