Sous vide duck breast, blackberry sauce, roasted vegetables. Sous-Vide Duck Breast (Sous-Vide series Ep. Marco Pierre White recipe for Honey glazed duck breasts with apple sauce. Sous Vide Cooking: sous vide recipes, sous vide information, sous-vide cooking at home.

Sous vide duck breast, blackberry sauce, roasted vegetables Streak the blackberry sauce across the plate. Placed sliced duck over the vegetables. As a meat that is best served medium rare, duck breast makes an ideal candidate to cook sous-vide.

Hello everybody, it's me, Dave, welcome to my recipe page. Today, we're going 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.

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Sous-Vide Duck Breast (Sous-Vide series Ep. Marco Pierre White recipe for Honey glazed duck breasts with apple sauce. Sous Vide Cooking: sous vide recipes, sous vide information, sous-vide cooking at home.

To get started with this recipe, we must 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 that.

The ingredients needed to make Sous vide duck breast, blackberry sauce, roasted vegetables:

{Make ready 2 of duck breasts.
{Get 1 pinch of ground cloves.
{Get of cumin.
{Prepare of Cayenne pepper.
{Prepare of pink Himalayan salt.
{Get of black pepper.
{Make ready 100 ml of lychee wine (or other sweet wine).
{Make ready 3 tbsp of honey.
{Get 1 tbsp of brown sugar.
{Get 1-2 pinches of garlic salt.
{Get 0.5 tsp of grated ginger.
{Make ready 200 g of blackberries.
{Make ready 1 of carrot (optional).
{Take 1 of leek (optional).
{Prepare 1 of broccoli head (optional).
{Get 1 of red onion (optional).
{Prepare of turmeric, cinnamon, olive oil (optional).

Fruity sauces and some steamed greens round out the dish. Try the lingonberry jam from IKEA. 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.

Steps 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!.

SousVide is a food-packaging technique whereby vacuum-packed food pouches are submerged within a bath of precise water temperature for a precise time. Beautiful steaks, succulent vegetables, creamy starches are very possible & very easy with SousVide. 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. Duck Breasts with Blackberry Chipotle Sauce The Sporting Chef.

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