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

Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, sous vide duck breast, blackberry sauce, roasted vegetables. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Sous vide duck breast, blackberry sauce, roasted vegetables is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. Sous vide duck breast, blackberry sauce, roasted vegetables is something which I have loved my whole life. They are fine and they look fantastic.

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. Sous Vide Cooking: sous vide recipes, sous vide information, sous-vide cooking at home.

To get started with this particular recipe, we must first prepare a few components. You can have sous vide duck breast, blackberry sauce, roasted vegetables using 17 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Sous vide duck breast, blackberry sauce, roasted vegetables:
  1. Make ready 2 duck breasts
  2. Prepare 1 pinch ground cloves
  3. Make ready cumin
  4. Get Cayenne pepper
  5. Make ready pink Himalayan salt
  6. Get black pepper
  7. Prepare 100 ml lychee wine (or other sweet wine)
  8. Get 3 tbsp honey
  9. Get 1 tbsp brown sugar
  10. Take 1-2 pinches garlic salt
  11. Take 0.5 tsp grated ginger
  12. Prepare 200 g blackberries
  13. Get 1 carrot (optional)
  14. Make ready 1 leek (optional)
  15. Make ready 1 broccoli head (optional)
  16. Get 1 red onion (optional)
  17. Take turmeric, cinnamon, olive oil (optional)

I cooked these duck breast sous vide and after I seared it with Hestan Cue! Kind of Cooking - Sous Vide, Recipes, and More. I made a small portion of an asian 'spicy orange sauce' from another recipe here on this website (orange chicken) and drizzled it over the sliced duck as you can see in the picture and it was FANTASTIC! This sous vide duck breast recipe results in a tender, moist duck breast that is always cooked perfectly.

Instructions to make Sous vide duck breast, blackberry sauce, roasted vegetables:
  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!

I made a small portion of an asian 'spicy orange sauce' from another recipe here on this website (orange chicken) and drizzled it over the sliced duck as you can see in the picture and it was FANTASTIC! This sous vide duck breast recipe results in a tender, moist duck breast that is always cooked perfectly. 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. These Sous Vide Duck Breasts have crispy skin on the outside and deeply rich and tender meat on the inside.

So that’s going to wrap it up for this exceptional food sous vide duck breast, blackberry sauce, roasted vegetables recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!