Simple Recipe: Sous vide duck breast, blackberry sauce, roasted vegetables

Making Sous vide duck breast, blackberry sauce, roasted vegetables Needs 17 Ingredients And 6 Steps

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Tutorial Cooking Of Sous vide duck breast, blackberry sauce, roasted vegetables Rub cloves, pink salt, cumin, Cayenne pepper and ground black pepper on the duck breasts. Sous Vide Duck Sous Vide Duck and Roasted Vegetable Bowl Recipe This is a hearty but nutritious meal featuring rich duck, flavorful roasted vegetables and nutty farro, all topped off with a light mixture of orange juice and soy sauce. Heat vegetable oil in a skillet over high heat.

Sous vide duck breast, blackberry sauce, roasted vegetables As a meat that is best served medium rare, duck breast makes an ideal candidate to cook sous-vide. Sous Vide Duck Sous Vide Duck and Roasted Vegetable Bowl Recipe This is a hearty but nutritious meal featuring rich duck, flavorful roasted vegetables and nutty farro, all topped off with a light mixture of orange juice and soy sauce. Pat duck breasts dry with paper towel. We can cook Sous vide duck breast, blackberry sauce, roasted vegetables by using 17 ingredients and 6 steps. Here is how you cook Sous vide duck breast, blackberry sauce, roasted vegetables.

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

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

Vacuum and seal duck breasts in a sous vide cooking bag. Remove the duck breasts from the vacuum bags and discard the liquid. Cantonese Roast Duck is a classic Chinese BBQ dish. It's the perfect dish to add to your Chinese New Year's feast.

Sous vide duck breast, blackberry sauce, roasted vegetables directions

  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!.

We are going to recreate this Cantonese roast duck in the sous vide AND make an even tastier version called Pipa duck (琵琶鴨). Find recipes for cooking sous vide and precision cooking. Get recipes for sous vide chicken, sous vide pork, sous vide steak, and more. They say that necessity is the mother of invention and I needed to find some additional recipes for these delicious biter-sweet balls of shininess. A small amount of thinking brought the thought of Sous Vide Duck Breast with amarena cherry Sauce.

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