Sous Vide Duck Leg with Blackberry ACV Glaze, Smoked Butter, and Shaved Frozen Foie Gras

Vacuum-seal the duck legs with the duck fat, fresh thyme, and a generous pinch of sea salt.

Cook in a sous vide water bath at 74 degrees Celsius (165 degrees Fahrenheit) for 16 hours until tender but holding structural integrity.

Remove the duck legs from the bags, reserve the rendered fat/juices, and pat the skin completely dry with paper towels. Place in the refrigerator uncovered for 30 minutes to dry the skin further.

In a small saucepan, combine the blackberries, apple cider vinegar, and allulose. Simmer over medium-low heat, crushing the berries to release their juices, until reduced to a thick, glossy glaze. Strain through a fine-mesh sieve to remove seeds, then whisk in 20g of cold smoked butter off the heat.

Heat a dry cast-iron skillet over medium-low heat. Place the duck legs skin-side down and slowly render the skin until exceptionally crisp and golden-brown, about 8 to 10 minutes. Flip and baste with the remaining smoked butter for 1 minute.

Plate the crispy duck legs and brush the blackberry-ACV glaze immediately over the warm skin.

Using a microplane, shave the frozen raw foie gras over the hot duck legs directly at the table so it begins to melt onto the crispy skin like culinary snow. Finish with a scatter of Maldon sea salt.