This dish combines the richness of duck with the tartness of sea buckthorn, the umami depth of fermented black garlic, and the surprising sweetness of candied fennel. The random element is the use of sous vide for the risotto, a technique that ensures perfectly creamy grains.
Servings: 2
Prep Time: 45 minutes
Cook Time: 1 hour 30 minutes
Ingredients
For the Duck:
- 1 whole duck (approx. 5-6 lbs)
- 2 tbsp smoked paprika
- 1 tbsp brown sugar
- 1 tsp ground ginger
- 1/2 tsp cayenne pepper
- 1/4 cup sea buckthorn puree (can substitute with orange juice and a squeeze of lemon if unavailable)
- 2 tbsp honey
- Salt and freshly ground black pepper to taste
For the Fermented Black Garlic Risotto (Sous Vide):
- 1 tbsp olive oil
- 1/2 cup finely chopped shallots
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 6 cups hot vegetable broth (low sodium)
- 6 cloves fermented black garlic, minced
- 1/4 cup grated Parmesan cheese
- 2 tbsp butter
- Salt and freshly ground black pepper to taste
- Vacuum seal bag
For the Candied Fennel Fronds:
- 1 cup fennel fronds
- 1/4 cup granulated sugar
- 1/4 cup water
Instructions
1. Prepare the Duck:
- Pat the duck dry with paper towels. Score the skin in a crosshatch pattern, being careful not to cut into the meat. This helps render the fat.
- In a small bowl, combine smoked paprika, brown sugar, ginger, cayenne pepper, sea buckthorn puree, and honey. Mix well.
- Rub the spice mixture all over the duck, ensuring it gets into the scored skin.
- Season the duck inside and out with salt and pepper.
- Roast the duck at 325°F (160°C) for approximately 1 hour 30 minutes, or until the internal temperature reaches 165°F (74°C). Baste with pan drippings every 20-30 minutes.
2. Prepare the Fermented Black Garlic Risotto (Sous Vide):
- Heat olive oil in a saucepan over medium heat. Add shallots and cook until softened, about 5 minutes.
- Add Arborio rice and toast for 2-3 minutes, stirring constantly.
- Deglaze with white wine and cook until absorbed.
- Add 1 cup of hot vegetable broth and stir until absorbed. Continue adding broth, 1 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This should take about 20-25 minutes.
- Stir in the minced fermented black garlic. Season with salt and pepper.
- Add Parmesan cheese and butter. Stir until creamy.
- Place the risotto in a vacuum seal bag. Seal the bag, removing as much air as possible.
Cook in a sous vide* water bath at 175°F (80°C) for 30 minutes.
3. Prepare the Candied Fennel Fronds:
- In a small saucepan, combine sugar and water. Bring to a boil, stirring until sugar is dissolved.
- Add fennel fronds and simmer for 2-3 minutes, or until slightly translucent.
- Remove from heat and let cool on a wire rack.
4. Assemble the Dish:
- Let the duck rest for 10 minutes before carving.
- Spoon the fermented black garlic risotto onto plates.
- Carve the duck and arrange slices over the risotto.
- Garnish with candied fennel fronds.
Notes & Tips
- If you don’t have sea buckthorn puree, a mixture of orange juice and lemon juice can provide a similar tartness.
- For extra crispy skin, increase the oven temperature to 400°F (200°C) for the last 15 minutes of roasting.
The sous vide technique for the risotto ensures a perfectly creamy texture. If you don’t have a sous vide* machine, you can cook the risotto on the stovetop, but be extra careful not to overcook it.
