Simple Way to Make Ultimate Sous vide duck breast, blackberry sauce, roasted vegetables

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

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

This recipe requires the use of a sous-vide cooker or the beer cooler hack. As a meat that is best served For best results, I like to season the breasts and let them sit uncovered in the fridge at least Fruity sauces and some steamed greens round out the dish. Try the lingonberry jam from IKEA. I cooked these duck breast sous vide and after I seared it with Hestan Cue!

To get started with this particular recipe, we must first prepare a few components. You can cook sous vide duck breast, blackberry sauce, roasted vegetables using 17 ingredients and 6 steps. Here is how you cook it.

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

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

Streak the blackberry sauce across the plate. Placed sliced duck over the vegetables. This sous vide duck breast recipe results in a tender, moist duck breast that is always cooked perfectly. It's served with a blackberry-port pudding and grilled Roasted Poblano, Corn and Bacon Bite Recipe.

Steps 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!

This sous vide duck breast recipe results in a tender, moist duck breast that is always cooked perfectly. 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. 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 as you can see in the picture and it was FANTASTIC! Make the perfect duck breast by presearing the fatty (read: delicious) skin and using Joule to cook the meat at the precise temperature you want.

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