Recipe of Homemade Sous vide duck breast, blackberry sauce, roasted vegetables

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, sous vide duck breast, blackberry sauce, roasted vegetables. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Sous vide duck breast, blackberry sauce, roasted vegetables is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look wonderful. Sous vide duck breast, blackberry sauce, roasted vegetables is something that I have loved my whole life.

Rub cloves, pink salt, cumin, Cayenne pepper and ground black pepper on the duck breasts. Heat vegetable oil in a skillet over high heat. 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. Sous vide cook duck breasts: Place seasoned duck breasts in a vacuum bag or zip-lock bag.

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

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

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

As a meat that is best served medium rare, duck breast makes an ideal candidate to cook sous-vide. 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.

Instructions 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!

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