1 duck, about 1.4kg
4 kaffir lime leaves or lemongrass
2 bulbs of fennel
2 x 30g butter
1 tbsp fennel seeds
Black pepper, coarsely ground
- Rinse the oranges in hot water and zest. Separate the duck breast and legs with a sharp knife and rub in some black pepper and salt. Place a breast and a leg together into each of the SousVide bags and vacuum seal, with 2 lime leaves and some orange zest. Peel 2 oranges completely and separate the segments. Juice the other two. Slice the fennel into 2mm julienne strips.
- Place the bag on shelf level 3 on the ‘SousVide’ program and cook at 60°C for 180 minutes. In the meantime, heat 30g butter in a saucepan and caramelise the sugar. Deglaze with the orange juice and reduce to a third. Then add the fennel slices, fennel seeds and orange segments, cooking until the fennel is cooked through but still al dente. Pour through a sieve and catch the stock in a small pan.
- Take the duck pieces out of the bag, dry them and place on a baking sheet skin side up. Crisp them on shelf level 3 using the ‘Grill + Fan’ program at 230°C for 15 minutes.
- Arrange the fennel on a plate, garnished with orange segments. Bring the juices of the meat to the boil and stir in 30g of cold butter with a whisk.
Place the pieces of duck on the fennel and pour the buttery orange sauce around it.
You’ll find Kaffir lime leaves and lemongrass in Asian grocers, sometimes in larger packs than you need. Vacuum seal or freeze them in smaller bags for future use. If you don’t want to debone a whole duck, use four duck breasts and shorten cooking to 60 minutes.