Sous vide duck breast, blackberry sauce, roasted vegetables.
You can cook Sous vide duck breast, blackberry sauce, roasted vegetables using 17 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Sous vide duck breast, blackberry sauce, roasted vegetables
- Prepare 2 of duck breasts.
- You need 1 pinch of ground cloves.
- Prepare of cumin.
- It’s of Cayenne pepper.
- It’s of pink Himalayan salt.
- Prepare of black pepper.
- It’s 100 ml of lychee wine (or other sweet wine).
- Prepare 3 tbsp of honey.
- Prepare 1 tbsp of brown sugar.
- You need 1-2 pinches of garlic salt.
- You need 0.5 tsp of grated ginger.
- It’s 200 g of blackberries.
- Prepare 1 of carrot (optional).
- It’s 1 of leek (optional).
- You need 1 of broccoli head (optional).
- It’s 1 of red onion (optional).
- It’s of turmeric, cinnamon, olive oil (optional).
Sous vide duck breast, blackberry sauce, roasted vegetables step by step
- 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!.