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February 2008

Director of Technology Dave Arnold of the French Culinary Institute on StarChefs.com Director of Technology
Dave Arnold

The French Culinary Institute
462 Broadway
New York, NY 10013
1-888-FCI-CHEF

Stuffed Poultry Sous Vide and Deep-Fried
Dave Arnold of the French Culinary Institute New York, NY
Adapted by StarChefs
.com

This technique aims to cook a bird and its stuffing using the sous vide technique while maintaining its original shape to the end. The bird is slowly cooked, resulting in a tender confited interior saturated with moisture thanks to a healthy dose of duck fat both inside and out. It is then deep fried, resulting in a golden, crunchy exterior. As the bones have been removed, the bird can be cut and served like a roast.

Step 1: De-bone poultry and stuff with filling.

Step 2: Chill poultry in freezer for 20 minutes.

Step 3: Wrap the poultry in fat and vacuum seal.

Step 4: Cook in hot water bath with a thermal circulator.

Step 5: Remove poultry from plastic and dry in a convection oven for 20 minutes.

Step 6: Deep fry in oil or fat until golden brown.

Swedish Meatball and Foie Gras Stuffed Duck Sous Vide
Dave Arnold and Nils Noren of the French Culinary Institute – New York, NY
Adapted by StarChefs.com

Yield: 8 Servings

Ingredients:

    Swedish Meatball and Foie Gras Stuffing:
  • 1 deciliter bread crumbs
  • 75 grams milk
  • 75 grams heavy cream
  • ½ deciliter red onions
  • 1 teaspoon sugar
  • 1 egg
  • 250 grams ground beef
  • 250 grams ground pork
  • 1 teaspoon allspice
  • Salt and pepper

    Duck:
  • 1 duck, deboned
  • Salt and pepper
  • 2 pounds duck fat, chilled
  • 2 sprigs rosemary
  • 5 gallons peanut oil

Method:
For the Stuffing:
Combine the breadcrumbs with the milk and cream and chill for an hour. Sauté the onions and sugar and add with egg to the breadcrumbs. Mix carefully by hand and combine with the meat. Add allspice and season. Reserve in a chilled place.

For the Duck:
Season the inside of the duck. Insert Stuffing into the rear cavity, using both hands to maintain the original shape of the duck. Place in blast freezer for 20 minutes. Meanwhile, roll out two flat sheet of duck fat in between sheets of plastic wrap. Remove duck from the freezer and place duck in between layers of fat, sealing on all sides. Place sprigs of rosemary on top of fat. Insert duck into high grade plastic and vacuum seal. Prepare a water bath with a thermal circulator adjusted to 136˚F. Place a rack at the bottom of the bath and insert vacuum pack into water. Place another rack on top of the vacuum pack and place lid on water bath. Cook for 24 hours. Remove duck from vacuum pack. Wipe off excess fat and place on a baking sheet. Place in a convection oven at 250˚F for 20 minutes or until surface of the duck is dry. Meanwhile, in an extra large pot or fryer, heat peanut oil to 360˚F. Place the duck on a wire rack suspended by string, and gently lower duck into the oil until submerged. Fry for 45 seconds, or until golden brown.

Photos from Dave Arnold's Duck Experiment

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  • Cool Careers: Dave Arnold
  • Deboning Poultry

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