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

Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, sous vide duck breast, blackberry sauce, roasted vegetables. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Sous vide duck breast, blackberry sauce, roasted vegetables is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Sous vide duck breast, blackberry sauce, roasted vegetables is something that I’ve loved my entire life. They’re fine and they look wonderful.

Sous Vide Cooking: sous vide recipes, sous vide information, sous-vide cooking at home. Remove breasts from the pan and allow to rest. Reserve warm, while you make the sauce.

To get started with this particular recipe, we have to first prepare a few ingredients. 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:
  1. Prepare 2 duck breasts
  2. Get 1 pinch ground cloves
  3. Take cumin
  4. Take Cayenne pepper
  5. Make ready pink Himalayan salt
  6. Take black pepper
  7. Prepare 100 ml lychee wine (or other sweet wine)
  8. Make ready 3 tbsp honey
  9. Make ready 1 tbsp brown sugar
  10. Prepare 1-2 pinches garlic salt
  11. Take 0.5 tsp grated ginger
  12. Take 200 g blackberries
  13. Get 1 carrot (optional)
  14. Get 1 leek (optional)
  15. Prepare 1 broccoli head (optional)
  16. Prepare 1 red onion (optional)
  17. Take turmeric, cinnamon, olive oil (optional)

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 Prepared the duck exactly as described and served with roasted potatoes with thyme & rosemary and sautéed spinach & mushrooms. 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.

Steps 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!

These Sous Vide Duck Breasts have crispy skin on the outside and deeply rich and tender meat on the inside. 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. Ingredients blackberries, butter, duck, duck breast, red wine, sugar, thyme, white sugar. Recipe Make diagonal cuts over the skin of the duck breasts.

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’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!