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

Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, sous vide duck breast, blackberry sauce, roasted vegetables. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Sous vide duck breast, blackberry sauce, roasted vegetables is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Sous vide duck breast, blackberry sauce, roasted vegetables is something which I have loved my whole life.

As a meat that is best served medium rare, duck breast makes an ideal candidate to cook sous-vide. This recipe requires the use of a sous-vide cooker or the beer cooler hack. As a meat that is best served Isn't that just ducky?

To get started with this particular recipe, we have to 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:
  1. Prepare 2 duck breasts
  2. Prepare 1 pinch ground cloves
  3. Get cumin
  4. Make ready Cayenne pepper
  5. Make ready pink Himalayan salt
  6. Get black pepper
  7. Take 100 ml lychee wine (or other sweet wine)
  8. Prepare 3 tbsp honey
  9. Take 1 tbsp brown sugar
  10. Prepare 1-2 pinches garlic salt
  11. Make ready 0.5 tsp grated ginger
  12. Prepare 200 g blackberries
  13. Make ready 1 carrot (optional)
  14. Prepare 1 leek (optional)
  15. Make ready 1 broccoli head (optional)
  16. Make ready 1 red onion (optional)
  17. Prepare turmeric, cinnamon, olive oil (optional)

Finally I was able to find DUCK BREAST in South Florida. It was not an easy task! HOW TO MAKE AN AWESOME DUCK BREAST Watch the video of Sous Vide Everything(YouTube Channel) and find. This sous vide duck breast recipe results in a tender, moist duck breast that is always cooked perfectly.

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!

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. Duck Breasts with Blackberry Chipotle SauceThe Sporting Chef. Sous Vide Duck Breasts with Blood Orange Chocolate SauceBeyond Mere Sustenance. Rinse the blackberries and add to the pan.

So that’s going to wrap it up with this exceptional food sous vide duck breast, blackberry sauce, roasted vegetables recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!