Ingredients
- 1 duck, about 1.4kg
- 4 kaffir lime leaves or lemongrass
- 4 oranges
- 2 bulbs of fennel
- 2 x 30g butter
- 1 tbsp fennel seeds
- 60g sugar
- Black pepper, coarsely ground
- Salt
Method
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.
To Serve
Place the pieces of duck on the fennel and pour the buttery orange sauce around it.
