Smoked BBQ Duck leg salad recipe.

Smoked Montmorency Cherry Duck Salad

For the duck legs:
Duck legs as needed
Salt and spice mix as needed
Duck fat as needed
Montmorency cherry concentrate

1. Season duck legs with salt, and spice mixture. Rest over night, in the refrigerator on a resting rack uncovered.
2. Smoke at 240 for 45 min, with cherry wood
3. Chill, crack and toast spices.
4. Vacuum seal with Montmorency cherry juice concentrate, fennel, 2 star anise pods, szchuan peppercorns, duck fat and cherry concentrate
5. Sous vide 170 F for 8 to 10 hours. Remove from bag, reserve fat for the next cook.
6. Deep fry temp a 325/350 to crisp up skin.

Spice rub:
Whole Szchuan pepper corns #anovasuperbowlchallenge
Mace
Whole Star anise (toasted)
Whole Fennel seeds (toasted)
Combine in equal parts in spice grinder

Yuzu cherry vinaigrette:
10 g Yuzu juice
30 g Rice vinegar
60 g grape seed oil
2.5 g honey
11 g montmorency cherry juice concentrate
.3 g lemon zest
3 g Dijon mustard
.4 g Salt and .4 pepper

To assemble salad:
Sous vide egg at 144 for one hour, egg garnished with szchuan pepper and chives and smoked salt
Dried sour cherries
Crispy shallots (fried at 275 for 4 to 5 min)
Frisee and romaine tossed in Yuzu cherry vinaigrette with salt and pepper.