Tiny Urban Kitchen

Exploring Food from Boston to Hong Kong and Beyond

  • About
    • About Me
    • Tiny Urban Kitchen’s Favorite Equipment
    • Press
  • Recipes
    • Recipe Index
    • Asian
      • Chinese
      • Taiwanese
      • Thai
      • Malaysian
      • Japanese
      • Korean
    • Appetizers
    • Soups
    • Salad
    • Pasta
    • Noodles
    • Rice
    • Vegetarian
    • Meat
    • Sweets
      • Baking
      • Ice cream
      • Cookies
    • Misc
    • Kawaii (Cute)
  • Travel / Restaurants
    • United States
      • Boston
        • Jen’s Picks
        • Boston
          • Allston
          • Back Bay
          • Brighton
          • North End
          • South End
        • Cambridge
          • Kendall Square
          • Inman Square
          • Central Square
          • Harvard Square
          • Porter Square
          • North Cambridge
        • Somerville
          • Davis Square
          • Union Square
        • Greater Boston
          • Brookline
          • Arlington
          • Belmont
          • Watertown
          • Newton
          • Lexington
          • Concord
          • Burlington
          • Natick
        • Cape Cod, Martha’s Vineyard, Berkshires
      • Vermont
      • Maine
      • New York
      • Washington DC
      • Philadelphia
      • Orlando
      • Chicago
      • Las Vegas
      • California
        • Los Angeles
        • San Francisco
        • Napa
        • Sonoma
      • Seattle
      • Hawaii
    • Canada
      • Montreal
      • Canadian Rockies
      • Toronto
    • Argentina
    • Europe
      • United Kingdom
        • London
        • Oxford
      • Italy
        • Rome
        • Piedmont
      • France
        • Paris
        • Bordeaux
      • Spain
        • Madrid
        • Barcelona
        • Catalonia / San Sebastian / Girona
      • Germany
      • Switzerland
      • Greece
      • Finland
      • Norway
      • Denmark
    • Japan
      • Japan Guide
      • Tokyo
      • Osaka
      • Kyoto
    • China (Mainland)
      • Beijing
      • Chengdu
      • Shanghai
      • Shaanxi
      • Shenzhen
      • Xiamen
      • Yunnan
    • Singapore
    • Hong Kong
    • Malaysia
    • Taiwan
    • Thailand
    • Australia/New Zealand
  • Michelin
    • Formerly had a star
    • Michelin Recommended
    • 1 Star
    • 2 Stars
    • 3 Stars
  • Jen’s Eating Guides!
    • Boston Restaurants
    • Boston Dishes
    • Tokyo
    • Hong Kong
    • Las Vegas
    • Napa / Sonoma
    • Taiwan (night markets)
    • Taiwanese (casual eats)
    • Street Foods of Bangkok (Part I)
    • Street Foods of Bangkok (Part II)
    • Kitchen Equipment
  • Trip Reports
    • All trip reports
    • New England
    • New York
    • Washington DC
    • Las Vegas
    • California
    • Canada
    • Europe
    • Florida
    • Japan
    • China

Duck leg confit, Pomme Sarladaise, Fried Hen Egg, and Frisee Salad

September 9, 2010 by Jennifer Che 1 Comment

Confit duck leg frisee salad
This post is part of a larger post titled Foodbuzz 24×24: Culinary Tour Around the World – Sous Vide Style. In that post, I created a 3-course dinner showcasing the sous vide technique on a variety of cuisines. This duck confit salad was the “French” portion of that meal.

The problem with only having professional cookbooks at your disposal when you are exploring a new, relatively unused home cooking technique is that the recipes you encounter will inevitably be geared towards a restaurant kitchen.

I’m not sure WHAT I was thinking when I decided to propose making a complete meal using sous vide. Not only that, but a complete meal using recipes from the likes of Michelin starred chefs, like Thomas Keller and  David Chang.

I should have known it would be challenging.

I tried picking the easiest recipe out of Thomas Keller’s book, Under Pressure: Cooking Sous Vide, and still this recipe was by far the most complicated, step-intensive, and messy recipe.
Sous Vide Supreme
Thomas Keller mentions how the sous vide method is invaluable in a commercial kitchen where a million things are going on at the same time and everything has to be cooked to perfection at a moment’s notice. Not surprisingly, multiple elements of this salad are made using sous vide.

I will provide brief descriptions for each element below. For detailed instructionals, click through to the appropriate links.

Sous Vide Duck Confit (instructional)
Sous vide Duck Fat Fried Potatoes (instructional)
Deep Fried Hen Egg (instructional)
Frisee Salad with Red Wine Vinaigrette (instructional)

_1040966
First, you want to cure the duck legs with salt with a bunch of herbs for at least 6 hours.
Duck leg confit sous vide
Second, seal the rinsed and dried duck legs with duck fat and herbs. Cook sous vide for 8 hours at 180° F. Cool, dry, and pan sear the duck legs until the skin is browned and crisp. Serve skin side up.
Potatoes sous vide in duck fat
Similarly, cook the potatoes sous vide in duck fat with an herb sachet filled with herbs.
_1040996
Finally, to make the egg “tempura,” bring a pot of water to boiling and cook a very fresh egg for 5 minutes. After carefully peeling the egg, cover it in flour, beaten eggs, and potato starch, and then deep fry for about 3 minutes.
Red wine duck fat vinaigrette
Make salad dressing by reducing down a mixture of red wine vinegar with sugar and then mixing this concentrated syrup with duck fat. Pour over frisee.
Confit duck leg frisee salad
Finally, bring ALL the components together. I veered a bit from the Thomas Keller recipe, which actually involves deboning the duck leg, pressing it down, and cutting out a nice 2×2 inch square for service. You can cut the fried egg open to allow the runny yolks to ooze all over the plate. Delicious dish that really worked well together. This was probably the guests’ favorite dish.

Epilogue
As I mentioned before, this was the guests’ favorite dish. I would happily make this dish again, although I must confess the fried hen egg, though delicious, was a PAIN to make. It was difficult to execute well. Furthermore, it made my tiny kitchen horribly messy. Need more counter space!


For regular meals, I’m happy to make this humbler version (just shred the duck meat withour searing and add the 5-minute egg without deep frying) which still tastes almost as good (and healthier!).
_1050002

©2009-2014 Tiny Urban Kitchen
All Rights Reserved

Filed Under: French, Meat, Recipe, Salad

« Duck Fat Fried Potatoes ( Pomme Sarladaise) Sous vide
(Deconstructed) Spaghetti Carbonara with Sous Vide Egg »

Recent Posts

  • El Cellar de Can Roca – Best Restaurant in the World November 9, 2019
  • Carbone Hong Kong October 22, 2019
  • Tickets Tapas Bar Barcelona Spain October 8, 2019
  • Reflections on a Decade of Blogging: Happy Birthday Tiny Urban Kitchen! October 1, 2019
  • Massana Girona – Michelin Star September 27, 2019
  • Girona Spain – Historic City with Fantastic Food September 23, 2019
  • Amelia San Sebastian – French food with a bit of Star Wars September 19, 2019
  • Mugaritz San Sebastian – 2 Michelin Stars September 14, 2019

Latest Chinese recipes!

Comments

  1. SiliconValleySousVide says

    October 29, 2011 at 11:23 am

    Great meal!  I’ve been sous viding for a while and will try this dish, especially the deep fried egg which I’ve been dying to try.  Thanks!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Welcome to Tiny Urban Kitchen!

JenChe

Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am a Boston to Hong Kong transplant, born and raised in Ohio with parents from Taiwan. Feel free to head on over to the About page if you want to learn more about me, or just explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!
  • Email
  • Facebook
  • Flickr
  • Google+
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Archives

Categories

Awards

Saveur
PFB

BostonGlobe

Most Recent Posts

El Cellar de Can Roca – Best Restaurant in the World

Carbone Hong Kong

Carbone Hong Kong

Tickets Bar Barcelona

Tickets Tapas Bar Barcelona Spain

Reflections on a Decade of Blogging: Happy Birthday Tiny Urban Kitchen!

Massana Girona Spain

Massana Girona – Michelin Star

Girona Spain

Girona Spain – Historic City with Fantastic Food

Amelia San Sebastian

Amelia San Sebastian – French food with a bit of Star Wars

Mugaritz San Sebastian – 2 Michelin Stars

Arzak San Sebastian – 3 Michelin Stars

Topa Sukaldería

France!

Kawaii! (Cute)

Norway!

Food Advertising by logo

Chinese Recipes

Food Advertising by logo

Shop & Support us!

Spain!

Misura San Sebastian

Japan!

Tofuya Ukai Hana
Potsura Potsura Tokyo
Shinjuku Gyoen Tokyo

Cambridge restaurants

Privacy Policy

Copyright © 2019 · by Shay Bocks · Built on the Genesis Framework · Powered by WordPress