Sous Vide Duck Fat Confit Arctic Char

Directions

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.