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Ingredients
- 2 duck legs
- 1 tablespoon kosher salt
- 1 teaspoon whole Sichuan peppercorns
- 2 bay leaves
- cup ¼ vegetable oil
Salad Dressing:
- 1 tablespoon finely minced shallots
- 1 tablespoon Chinese black vinegar
- 1 teaspoon Dijon mustard
- teaspoon ¼salt
- 3 tablespoons extra-virgin olive oil
Ingredients
Salad Dressing:
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Instructions
- Rub the duck legs all over with salt, place in a sealable plastic bag. Add Sichuan peppercorns, bay leaves and vegetable oil to the bag. Immerse in water to force out as much air as possible, seal bag.
- Preheat water with sous vide circulator to 158 degrees-F. Place bag in circulating water and set timer for 13 hours.
- When duck is done, remove from bag and scrape off spices. Preheat broiler. Place duck, skin side up, in an oven-safe pan. Broil for 7 – 10 minutes until skin is crispy and golden brown.
- To make dressing, combine all dressing ingredients in a large salad bowl and whisk to combine.
- To make salad, cut tomatoes into 2” chunks and place in salad bowl. Add greens and pickled chilies and toss to coat.
Recipe Notes
When the sous vide process is over, the duck may be kept refrigerated, sealed in the bag for up to 1 week. When ready to serve, simply remove the duck and continue with step 3.
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Chef Yan has remained an active international food ambassador throughout his career. He roams the world representing different commercial and social concerns to entertain and educate the public, sharing with them his unique humor and strong passion for Chinese cooking.