Sous vide duck breast, blackberry sauce, roasted vegetables. This recipe requires the use of a sous-vide cooker or the beer cooler hack. As a meat that is best served For best results, I like to season the breasts and let them sit uncovered in the fridge at least Fruity sauces and some steamed greens round out the dish. Try the lingonberry jam from IKEA.

It's served with a blackberry-port pudding and grilled Roasted Poblano, Corn and Bacon Bite Recipe. Salmon Bites with Tomatillo Agar Fluid Gel Sauce Recipe. I cooked these duck breast sous vide and after I seared it with Hestan Cue! You can have Sous vide duck breast, blackberry sauce, roasted vegetables using 17 ingredients and 6 steps. Here is how you cook it.

Ingredients of Sous vide duck breast, blackberry sauce, roasted vegetables

1. Prepare 2 of duck breasts.
2. Prepare 1 pinch of ground cloves.
3. Prepare of cumin.
4. Prepare of Cayenne pepper.
5. It's of pink Himalayan salt.
6. It's of black pepper.
7. Prepare 100 ml of lychee wine (or other sweet wine).
8. It's 3 tbsp of honey.
9. You need 1 tbsp of brown sugar.
10. Prepare 1-2 pinches of garlic salt.
11. You need 0.5 tsp of grated ginger.
12. Prepare 200 g of blackberries.
13. It's 1 of carrot (optional).
14. Prepare 1 of leek (optional).
15. It's 1 of broccoli head (optional).
16. You need 1 of red onion (optional).
17. You need of turmeric, cinnamon, olive oil (optional).

Rinse the blackberries and add to the pan. Cut the butter into pieces and stir into the sauce along with the honey and lemon juice. Remove the duck breasts from the oven, allow to rest for several minutes, then slice on a diagonal. Spoon the sauce over the duck and serve.

Sous vide duck breast, blackberry sauce, roasted vegetables instructions

1. Rub cloves, pink salt, cumin, Cayenne pepper and ground black pepper on the duck breasts. Let them rest in the fridge for a couple of hours, then vacuum-seal them in a food-grade plastic bag and cook for 2 hours in a pre-heated sous vide bath at 58°C. Cooking time and temperature depend on how thick your duck breasts are - I use this website as a reference guide: (http://www.codlo.com/blogs/codlo/17607193-the-ultimate-guide-to-sous-vide-time-temperature).
2. For the blackberry sauce, place honey, liqueur, brown sugar, grated ginger, garlic salt and black pepper in a saucepan and bring to boil. Let the mixture simmer for 10 minutes, then add the blackberries and stir well. Coarsely mash the blackberries with a fork. Let the sauce cook for another 15 minutes or until it becomes thick and syrupy..
3. After the duck breasts are cooked, sear them (from the skin side) on a pan for 3-5 minutes or until the skin becomes golden-brown and crispy. There is no need to add fat because the duck will release enough fat for the breasts not to stick to the pan..
4. I have served my duck with oven-roasted leek and broccoli, caramelised onion and carrot purée..
5. For the caramelised onion, cut a red onion in wedges, season with olive oil, cinnamon, brown sugar, cumin, salt and pepper and roast in the oven at 200°C for 10 minutes. You can add leek and broccoli, lightly seasoned with olive oil, salt and black pepper..
6. For the carrot purée, peel and dice a large carrot. Cook it for 30 minutes (or until tender) in a pot of boiling water, then drain and purée with a hand blender. For an optimal texture, filter the puréed carrot through a sieve, then add half a teaspoon of turmeric, half a tablespoon of brown sugar and a pinch of salt. Plate as preferred and serve immediately!.

This sous vide duck breast recipe is our favorite way to cook perfectly medium-rare duck that has nice crispy skin on the outside while keeping everything Let's Cook Duck Breasts Sous Vide. The reason we love duck cooked this way is it's the best way we've found to consistently turn out delicious duck. Sous vide duck breasts with a charred orange & Cointreau sauceCook Sister. Duck Breast with Cherry Sauce and Duck Fat Fried PotatoesWednesday Night Cafe. Sous vide and grilled duck breast with orange fillets?