Crispy Duck Threads, and also another duck dish

Sometimes, the lack of planning is required.

Opportunity stared me in the eye when I saw fresh grade A ducks in the nearby grocery store. I didn’t have any well thought out plan on what to do with it. I just wanted to cook it. So I bought it.

As soon as I got in the lab, ideas started coming. First, separate the breast and leg. I decided to brine the breasts in a hoisin and water mixture. The legs were to be cooked confit, though, I didn’t really know what to do with it after. As for the bones, well, the obvious was to roast and make a sauce base.

After the ducks have been cured and cooked, I still didn’t know what to do. The usual would be to sear it and crisp it up, but I didn’t want to do exactly that. Then I remembered one of the presentations from ICC that had beef threads. From that came the duck threads (legs were cooked sous vide @ 82c for 6 hours; butter and garlic in the bag).

Here is the breast. Cooked for 30 minutes in a convection oven at 80c. The sauce was made by reducing the base, and adding orange zest and ginger 30 minutes before its done. As a final step, the sauce is strained then passed through the sonicprep to properly emulsify. Garnished with scallions and ginger. The flavours are a definite play on Chinese Peking Duck



Here are the threads. Drizzled with toasted sesame oil, sesame seeds, lavender honey, dried lavender blossoms, and wakame powder.


About torontofoodlab

Chef of Toronto Food Lab, a GPI division. View all posts by torontofoodlab

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