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

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, sous vide duck breast, blackberry sauce, roasted vegetables. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Sous vide duck breast, blackberry sauce, roasted vegetables is one of the most favored of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Sous vide duck breast, blackberry sauce, roasted vegetables is something that I have loved my entire life.

Great recipe for Sous vide duck breast, blackberry sauce, roasted vegetables. Sous vide is probably the healthiest way to cook duck. Here, I tried to create a tasty but healthy dish, with barely any added fat and no refined sugars. Heat vegetable oil in a skillet over high heat.

To begin with this particular recipe, we have to 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 cook that.

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

It's the perfect dish to add to your Chinese New Year's feast. 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). Sous vide cook duck breasts: Place seasoned duck breasts in a vacuum bag or zip-lock bag. 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.

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!

Sous vide cook duck breasts: Place seasoned duck breasts in a vacuum bag or zip-lock bag. 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. Vacuum and seal duck breasts in a sous vide cooking bag. 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.

So that’s going to wrap it up with this special food sous vide duck breast, blackberry sauce, roasted vegetables recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!