duck fat confit arctic char

By • May 5, 2010 • 0 Comments

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Author Notes: test kitchen experiment for a dinner i put togetherabuck

Serves 4

  • 16 ounces Arctic Char filet, cut into 4oz portions
  • 4 bunches mache
  • 2 Cara Cara oranges
  • 3 ounces neutral oil (peanut, canola)
  • 1 ounce sudachi juice
  • 1 pinch sugar
  • 1 pinch korean chili flakes (or other smokey chili flakes)
  • kosher salt
  • 4 ounces duck fat
  1. brine the arctic char in a 20% (by weight) solution of water and salt for 20 minutes
  2. drain and dry the arctic char
  3. portion arctic char into individual zip lock bags or vacuum sealed bags with 1 oz of duck fat per bag.
  4. cook the arctic char bags in a water bath at 50° C (122F) for 1 hour sous-vide. you could skip the previous 3 steps and pan fry the arctic char in duck fat if you desire.
  5. create a vinaigrette using the oil, sudachi juice, chili flakes, and sugar- combine in a container and shake vigorously.
  6. supreme the oranges
  7. dress the mache lightly with some of the vinaigrette in a small bowl, plate the oranges and fish, then spoon the rest of the dressing around the fish.
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