Warm butter with a little oil in a heavy-bottomed pot and heat the rice for 2-3 minutes so they can absorb the fat. Remove them and set them aside afterwards.

Roughly grate the celeriac and finely chop the onion and garlic. Sauté it in butter and oil over medium-high heat. When they have taken on a little color, add the rice and the white wine. 

Make sure to stir the risotto regularly so it doesn’t burn. When the wine has almost evaporated, add 1/5 of the stock. When it has almost evaporated, add another 1/5 and continue this method for 25 minutes. 

When you have run out of stock, add the parmesan, lemon juice, lemon zest, vinegar, and a bit of butter. 

Add the liquid from the vacuum bag with the duck legs to the risotto and let it cook for a few more minutes.

The risotto is ready to be served. 

 

Cook the eggs in sous vide/water bath for 60 minutes at 64 degrees Celsius (147 degrees Fahrenheit). 

Take them out and immediately place them in ice-cold water for 10 minutes. Gently crack the shell and rinse away the white with a little water.

Then gently roll the yolk in flour, then in the whisked egg yolk, and then in the panko (which has had salt and pepper added). 

Fry in oil heated to 190 degrees Celsius (374 degrees Fahrenheit) in either a pot or deep fryer and serve immediately. 

 

This recipe is made with confit de canard leftovers from this recipe. Since we always make large portions and freeze them afterwards, we take a pre-cooked vacuum bag out in the morning and give it 30 minutes at 75 degrees Celsius (167 degrees Fahrenheit) before it gets a quick sear and is ready to serve.

Here we chose to place them in the water bath with the eggs and give them 45 minutes at 64 degrees Celsius (147 degrees Fahrenheit).

The duck legs were taken out of the bag and the liquid was used in the risotto.

The legs were seared for just 30 seconds on each side in a hot pan and shredded.