Name: Sous Vide Duck Confit with Fermented Black Garlic Risotto, Yuzu-Miso Radish Salad, and Crispy Duck Skin Chicharrones
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 4 prepared sous vide duck confit legs (approx. 200g / 7oz cooked weight each); 320g (11.3 oz) Arborio rice; 1.5 Liters (6 cups) low-sodium chicken or duck stock, warmed to a gentle simmer; 2 medium shallots (approx. 100g), finely minced; 10 cloves fermented black garlic (approx. 50g), 8 minced, 2 mashed into a paste; 120ml (1/2 cup) dry white wine (e.g., Pinot Grigio, Sauvignon Blanc); 80g (2.8 oz) Parmigiano-Reggiano, finely grated, plus more for garnish; 60g (4 tbsp) unsalted butter, cold and cubed; 30ml (2 tbsp) extra virgin olive oil, or reserved duck fat from confit; Diamond Crystal kosher salt, to taste; Freshly ground black pepper, to taste; 1 bunch radishes (approx. 150-200g), preferably French breakfast or mixed varieties; 45ml (3 tbsp) fresh yuzu juice; 15g (1 tbsp) white miso paste; 15ml (1 tbsp) rice vinegar; 60ml (4 tbsp) neutral oil (e.g., grapeseed, canola); 5ml (1 tsp) honey or maple syrup; Small handful microgreens, for garnish

Magic Sous

Sous Vide Duck Confit with Fermented Black Garlic Risotto, Yuzu-Miso Radish Salad, and Crispy Duck Skin Chicharrones — Magic Sous