Hello everyone, I hope you are having an incredible day today. Today, I gonna show you a way to prepare a special dish, Sous vide duck breast, blackberry sauce, roasted vegetable It is one of my favorites recipe For mine, I am going to make it a little bit unique. This is gonna smell and look deliciou

Sous Vide Cooking: sous vide recipes, sous vide information, sous-vide cooking at home. Remove breasts from the pan and allow to re Reserve warm, while you make the sauce.

Placed sliced duck over the vegetable I cooked these duck breast sous vide and after I seared it with Hestan Cue! Kind of Cooking - Sous Vide, Recipes, and More.

The Ingredients need to make Sous vide duck breast, blackberry sauce, roasted vegetables:

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

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 Prepared the duck exactly as described and served with roasted potatoes with thyme rosemary and sautéed spinach mushroom This sous vide duck breast recipe results in a tender, moist duck breast that is always cooked perfectly. Its served with a blackberry-port pudding and grilled Roasted Poblano, Corn and Bacon Bite Recipe. Salmon Bites with Tomatillo Agar Fluid Gel Sauce Recipe.

Step 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 breast 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 minute 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!

Traditionally, the duck is roasted and served with an orange sauce, but for our modern twist — Sous Vide Duck Breast a lOrange — we prepared duck breast Since we packed the duck breast in with orange zest and juice, as well as garlic, shallot, thyme and pepper, the sous vide perfectly developed. Duck Breasts with Blackberry Chipotle SauceThe Sporting Chef. Sous Vide Duck Breasts with Blood Orange Chocolate SauceBeyond Mere Sustenance. Sous vide duck breasts with a charred orange Cointreau sauceCook Sister. Slice the cooked duck breasts and serve with apricot sauce.

So that’s going to wrap it up with this special food Sous vide duck breast, blackberry sauce, roasted vegetable Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!