Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, sous vide duck breast, blackberry sauce, roasted vegetables. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
I cooked these duck breast sous vide and after I seared it with Hestan Cue! Kind of Cooking - Sous Vide, Recipes, and More. Sous Vide Cooking: sous vide recipes, sous vide information, sous-vide cooking at home.
Sous vide duck breast, blackberry sauce, roasted vegetables is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Sous vide duck breast, blackberry sauce, roasted vegetables is something which I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can cook 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:
- Make ready 2 duck breasts
- Prepare 1 pinch ground cloves
- Prepare cumin
- Prepare Cayenne pepper
- Take pink Himalayan salt
- Make ready black pepper
- Make ready 100 ml lychee wine (or other sweet wine)
- Make ready 3 tbsp honey
- Make ready 1 tbsp brown sugar
- Make ready 1-2 pinches garlic salt
- Prepare 0.5 tsp grated ginger
- Make ready 200 g blackberries
- Make ready 1 carrot (optional)
- Make ready 1 leek (optional)
- Get 1 broccoli head (optional)
- Prepare 1 red onion (optional)
- Take turmeric, cinnamon, olive oil (optional)
For best results, I like to season the breasts and let them sit uncovered in the fridge at least overnight to allow some moisture to evaporate and concentrate its duckiness. 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.
Instructions to make Sous vide duck breast, blackberry sauce, roasted vegetables:
- 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)
- 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.
- 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.
- I have served my duck with oven-roasted leek and broccoli, caramelised onion and carrot purée.
- 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.
- 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!
Reviews for: Photos of Sous Vide Duck Breast. Prepared the duck exactly as described and served with roasted potatoes with thyme & rosemary and sautéed spinach & mushrooms. These Sous Vide Duck Breasts have crispy skin on the outside and deeply rich and tender meat on the inside. Sous vide method will have you cooking like a pro, making the Serve the breast with potatoes or green vegetables, thinly slice the meat and drizzle with red wine sauce or berry sauce. Duck Breasts with Blackberry Chipotle SauceThe Sporting Chef.
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