Smoked BBQ Duck leg salad recipe.
Smoked Montmorency Cherry Duck Salad
For the duck legs:
Duck legs as needed
Salt and spice mix as needed
Duck fat as needed
Montmorency cherry concentrate
- Season duck legs with salt, and spice mixture. Rest over night, in the refrigerator on a resting rack uncovered.
- Smoke at 240 for 45 min, with cherry wood
- Chill, crack and toast spices.
- Vacuum seal with Montmorency cherry juice concentrate, fennel, 2 star anise pods, szchuan peppercorns, duck fat and cherry concentrate
- Sous vide 170 F for 8 to 10 hours. Remove from bag, reserve fat for the next cook.
- Deep fry temp a 325/350 to crisp up skin.
Spice rub:
Whole Szchuan pepper corns #anovasuperbowlchallenge
Mace
Whole Star anise (toasted)
Whole Fennel seeds (toasted)
Combine in equal parts in spice grinder
Yuzu cherry vinaigrette:
10 g Yuzu juice
30 g Rice vinegar
60 g grape seed oil
2.5 g honey
11 g montmorency cherry juice concentrate
.3 g lemon zest
3 g Dijon mustard
.4 g Salt and .4 pepper
To assemble salad:
Sous vide egg at 144 for one hour, egg garnished with szchuan pepper and chives and smoked salt
Dried sour cherries
Crispy shallots (fried at 275 for 4 to 5 min)
Frisee and romaine tossed in Yuzu cherry vinaigrette with salt and pepper.
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