Recipe for confit de canard with jerusalem artichokes in 3 ways
Indulgence at a high level in my world: A delicious sous vide confit duck leg with Jerusalem artichokes prepared in three different ways.
It is not new for me to take an ingredient and cook it in many different ways, but to do so in the same dish – I have never actually done that before. After a visit to Gastronomisk Undergrund, I tried a dish made by Rasmus Bundgaard Nielsen where he had Hokkaido prepared in three different ways in one dish. Wow, I was a fan of it and now it was my turn to try three different cooking methods in one dish:
I chose Jerusalem artichokes because, firstly, they taste insanely good and can be made in many different ways. In this dish, they were turned into a smooth and creamy puree, chips, and pickles.
The main idea here was that I bought a pack of 500 grams of Jerusalem artichokes which I wanted to make the most of in these three recipes. Therefore, it is not so important whether you use 200, 300, or 400 grams when, for example, making a puree – they should just be covered with liquid when boiling. The same applies to the chips and the pickling.
The great thing about making several things at once with, for example, the Jerusalem artichokes is that you can drastically reduce food waste. Here, I peeled all the Jerusalem artichokes and all the “tails” were used in my puree. Then a couple of them were peeled with a mandolin slicer and the rest were cut into large squares – which were then diced. The leftovers were, of course, used in my puree, so everything was utilized.
At our home, we always prefer to sous vide 10-12 duck legs at a time in packs of 2 units. When they come out of the water bath, the packs go straight into the freezer so we always have ready-to-eat duck legs for a busy day.
Confit de canard with Jerusalem artichokes in 3 ways
Ingredients
- 2 pcs. Confit duck leg
Pickled jerusalem artichokes
- 150 gram Jerusalem Artichokes
- 80 gram Sugar
- 80 gram Apple Cider Vinegar
- 3 gram Salt
- Fresh thyme
Artichoke Puree
- 250 gram Jerusalem Artichokes
- 100 gram Cream
- 200 gram Whole Milk
- 100 gram Water
- 15 gram Lemon Juice
- 20 gram Butter
- Salt
Artichoke Chips
- 100 gram Jerusalem Artichokes
- 5 gram Lemon Juice
- Salt
Instructions
Pickled Jerusalem artichokes
- -
- Peel the Jerusalem artichokes and cut them into small squares. I cut them approximately 2 x 1.5 x 1.5 cm. Next time I will try to cut them even smaller, for instance, 1 x 1 x 1 cm. They were a bit large to bite into at once - but the taste was super good.
- Bring sugar, vinegar, salt, and fresh thyme sprigs to a boil. Add the Jerusalem artichokes and boil them for 2 minutes.
- Scald a preserving jar and pour the Jerusalem artichokes and pickling liquid into the jar.
- Put a lid on and let them sit in a cool place. Preferably a few hours, and the following day they are also super good.
- -
- Peel the Jerusalem artichokes and cut them into small pieces - about 2 x 2 cm.
- Pour milk, cream, and lemon juice into a pot along with the Jerusalem artichoke pieces. Add water until they are covered.
- Bring the pot to a boil over medium-high heat (9 out of 14 on my stove) while stirring.
- Reduce the heat and let it simmer for 15-20 minutes until they are completely tender - check by pressing a fork or knife into them.
- Now comes the most important part when you want to make a smooth purée:
- Put all the Jerusalem artichokes in your blender, but leave most of the liquid in the pot. Take only about 1 dl with. Blend until you are sure there are no lumps. Add butter and a little liquid and blend again. Gradually add a bit of liquid, for example, 2-3 tablespoons at a time until it has a purée consistency.
- Season with salt and possibly more lemon juice. Pour the purée into a new pot and keep it warm until ready to serve.
- -
- Peel your Jerusalem artichokes and slice them as thin as possible. I always use a mandolin for this.
- Place them in ice water with a bit of lemon juice for 1 hour.
- Lay them on a clean tea towel to dry them thoroughly.
- Put them in 180-degree hot oil, either in a pot or a deep fryer.
- Avoid adding too many to the pot at once, as it will lower the oil temperature too much.
- Keep an eye on them, because suddenly it goes fast. It only takes a few minutes and you can see when they begin to "wrinkle"/form ridges, they are almost ready.
- Take them out and place them on absorbent paper/clean tea towel and pat them on the surface. Season with salt and let them sit for a few minutes - then they become crispy.
- -
- Duck legs can be made in several ways, but I typically make them sous vide and then freeze them afterwards,
- They just need to be taken out from the freezer the same day they are to be eaten and thawed. I usually do this by placing the meat in my water bath.
- The meat is reheated in the water bath at 72 degrees Celsius (162 degrees Fahrenheit) for 30 minutes.
- Then it is taken out of the bag and patted dry with a clean tea towel.
- The crust can be achieved in many different ways:
- Fry the meat briefly on a pan.
- Give it 1 minute in oil in a pot/deep fryer (since you already have it running for your chips)
- In the oven on the grill setting until the skin becomes crispy
- In an air fryer.
- -
- This dish truly shines when you get a bit of all the flavors at once: the crispy, pickled Jerusalem artichokes, the purée, the chips, and the duck leg.
