Duck Fat Confit Arctic Char

1. 1

   brine the arctic char in a 20% (by weight) solution of water and salt for 20 minutes

2. 2

   drain and dry the arctic char

3. 3

   portion arctic char into individual zip lock bags or vacuum sealed bags with 1 oz of duck fat per bag.

4. 4

   cook the arctic char bags in a water bath at 50u00b0 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. 5

   create a vinaigrette using the oil, sudachi juice, chili flakes, and sugar- combine in a container and shake vigorously.

6. 6

   supreme the oranges

7. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.