Recipe: Appetizing Sous vide duck breast, blackberry sauce, roasted vegetables

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

Heat vegetable oil in a skillet over high heat. 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. You can Cook Sous vide duck breast, blackberry sauce, roasted vegetables using 17 ingredients and 6 steps. Here is how you cook that.

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

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

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. Sous-Vide Duck Breast (Sous-Vide series Ep. Sous Vide Basics: SALMON and SAUCES.

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

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!.

The BEST Cantonese Roast Duck made in the Sous Vide. Kind of Cooking - Sous Vide, Recipes, and More. 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. Traditionally, the duck is roasted and served with an orange sauce, but for our modern twist — Sous Vide Duck Breast a l'Orange — we prepared duck breast Since we packed the duck breast in with orange zest and juice, as well as garlic, shallot, thyme and pepper, the sous vide perfectly developed.