Gourmet Peking Duck Recipe with Sous Vide Duck Egg - Great British Chefs

Ingredients

• 6 duck eggs
• 8 duck legs
• duck fat, to cover
• vegetable oil, for deep frying
• 240g of ketchup
• 60g of honey
• 2 oranges, juice only
• 60g of dark soy sauce
• sesame oil to taste
• 60g of oyster sauce
• 8 Spanish onions, finely sliced
• 300ml of double cream
• 6 bunches of spring onions, washed and thinly sliced
• pomace oil (1)
• salt
• 1 cucumber
• 10g of dark soy sauce
• 10g of balsamic vinegar, good quality
• 5g of fresh ginger, finely grated
• 1 garlic clove, finely grated
• 3 sheets of feuille de brick pastry, torn into small pieces