How to Make Sous vide duck breast, blackberry sauce, roasted vegetables Perfect

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We hope you got insight from reading it, now let's go back to sous vide duck breast, blackberry sauce, roasted vegetables recipe. To make sous vide duck breast, blackberry sauce, roasted vegetables you only need 17 ingredients and 6 steps. Here is how you do it.

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

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

Instructions 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!.

Paul Foster serves Seared duck breast with sautéed and pickled mushrooms, pumpkin seeds and toasted peanuts for a flavourful evening meal, while Graham Campbell's Duck breast salad with asparagus, sweet potato, pickled fennel and raspberry vinaigrette makes a vibrant summer lunch. Want to learn some new culinary skills? Whether you're all about the crispy skin or the rich meat, we can all agree duck is divine. Here at ChefSteps, we perfect duck breast by presearing the fatty (read: delicious) skin and using Joule to cook the meat at the precise temperature we want. Our favorite duck breast is pink in the middle, truly tender, and decidedly juicy, but sous vide makes it easy to choose your own preferred level.

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