4 boneless duck breasts, skin removed and reserved
4 tablespoons chipotle in adobo, pureed
4 teaspoons bourbon
4 teaspoons rendered duck fat
4 cloves garlic
4 sprigs fresh thyme
Ice water, for shocking
1 cup diced country ham
1 tablespoon diced yellow onion
1 tablespoon unsalted butter
1 tablespoon salt
1 cup Carolina Gold rice or jasmine or basmati
1 cup Sea Island red peas or black-eyed peas
4 cups chicken stock
2 bay leaves
1 clove garlic
1/2 white onion, roughly chopped
Country ham bone or country ham fat
1/4 cup diced country ham
2 shallots, roughly chopped
1 carrot, roughly chopped
1 stalk celery, roughly chopped
1/2 yellow onion, diced
Reserved duck skin and fat
Country ham bone or country ham fat
1 cup bourbon
Kosher salt and cracked black pepper
9 baby turnips, cleaned and peeled
4 cups chicken stock
8 ounces unsalted butter
1 teaspoon chopped scallions
Rather than using a sous-vide to cook the duck, you can just marinate it overnight in fridge, and then sear in a hot pan and finish in the oven. Chicken may be substituted as well.
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