Sous vide duck breast, blackberry sauce, roasted vegetables

Name: How to cook Sous vide duck breast, blackberry sauce, roasted vegetables - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

wonderfoodie

Sous vide duck breast, blackberry sauce, roasted vegetables

Sous vide is probably the healthiest way to cook duck. Here, I tried to create a tasty but healthy dish, with barely any added fat and no refined sugars. Bonus points for the colourfulness!

Ingredient

Food ration :

2 servings

Cooking time :

180 mins

duck breasts

1 pinch

ground cloves

100 ml

lychee wine (or other sweet wine)

3 tbsp

honey

1 tbsp

brown sugar

1-2 pinches

garlic salt

0.5 tsp

grated ginger

200 g

blackberries

carrot (optional)

leek (optional)

broccoli head (optional)

red onion (optional)

Cooking instructions

* 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)

* Step 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.

* Step 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.

* Step 4

I have served my duck with oven-roasted leek and broccoli, caramelised onion and carrot purée.

* Step 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.

* Step 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!

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