Name: Baby Squid with Crisp Confit Duck Neck
Cook time: 10 h
Total time: 10 h
Yield: Serves 4
Ingredients: 50 grams cream cheese; reserved baby squid tentacles; salt, sugar; juice of ½ lemon; 20 ml soy sauce; 100 ml dashi stock; Flowerdale Farm pigs face; 5 grams squid ink; Flowerdale Farm borage; Flowerdale Farm baby chives; 10 Flowerdale Farm baby cucumbers, washed; 2 duck necks; 20 grams olive oil; ½ lemon, sliced; 4 kaffir lime leaves; 10 grams salt; 100 ml water; 1 white onion; 50 grams salt; oil, for deep-frying; 50 ml olive oil; pinch of salt; 1 tablespoon cold water; 500 grams baby squid (2-4 squid); rice flour; salt

Preparation info

Serves
4

Difficulty
Medium
Ready in
10 hr

Appears in

At Home with Sous Vide

By Dale Prentice

Published 2013

About

I met Florent Gerardin while he was working at Vue de Monde, and he is a wonderfully talented chef. This recipe explores all facets of sous vide cooking—flavour blending, colouring, compressing and confit—and the plating is a work of art that tastes as good as it looks.