Sous vide duck

Nick bailey

Nick bailey

15th March 2021
Nick bailey

Sous vide duck

40 min

confit duck leg Ragu tart,Hazlenut purée,Apricot gel,duck sauce 


Duck ragout

  • 250g duck leg meat
  • 100g mirepoix
  • 100ml red wine& madeira
  • 300ml duck sauce
  • 5G peppercorns
  • Rosemary/thyme
  • 5 cloves of garlic



Fry off mirepoix until coloured with the garlic and the herbs.
Add cooked duck meat and wine.
Reduce until thick then add duck sauce until come together and is the perfect consistency and flavour.

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