Step-by-Step Guide to Prepare Homemade Sous vide duck breast, blackberry sauce, roasted vegetables

Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare 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 tasty. This will be really delicious.

Sous vide duck breast, blackberry sauce, roasted vegetables is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Sous vide duck breast, blackberry sauce, roasted vegetables is something that I have loved my entire life. They’re fine and they look fantastic.

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 ingredients. You can cook sous vide duck breast, blackberry sauce, roasted vegetables using 17 ingredients and 6 steps. Here is how you can achieve that.

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

1. Prepare 2 duck breasts
2. Make ready 1 pinch ground cloves
3. Make ready cumin
4. Get Cayenne pepper
5. Prepare pink Himalayan salt
6. Make ready black pepper
7. Prepare 100 ml lychee wine (or other sweet wine)
8. Prepare 3 tbsp honey
9. Make ready 1 tbsp brown sugar
10. Get 1-2 pinches garlic salt
11. Get 0.5 tsp grated ginger
12. Take 200 g blackberries
13. Get 1 carrot (optional)
14. Make ready 1 leek (optional)
15. Take 1 broccoli head (optional)
16. Prepare 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 special food sous vide duck breast, blackberry sauce, roasted vegetables recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!