Sous Vide Duck Breast Recipe with Cherries - Great British Chefs

Ingredients

• 4 duck breasts
• salt
• 1.2kg duck bones
• 400ml of brown chicken stock
• 100ml of white wine
• 1g of xanthan gum
• 1 garlic clove
• 1/2 tsp five-spice powder
• 1 tsp Chardonnay vinegar
• 1 pinch of black pepper
• 500g of celeriac, cut julienne
• 5g of salt
• 25g of duck fat
• 25g of white wine vinegar
• 100g of bulgur wheat
• 300ml of water
• 15ml of olive oil
• 1 tsp chives, chopped
• 1 tsp fresh parsley, chopped
• 8 cherries