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.
• 
•