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

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Citrus fruit will be one of the better things that you could have for your desserts, rather than having a piece of cake or even ice cream. Together with vitamin C, you will realize that there are plenty of other health benefits that you will find in these types of fruits. You may also want to mix a number of things like orange sections, shredded coconut blended with a teaspoon of honey.

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We hope you got insight from reading it, now let’s go back to sous vide duck breast, blackberry sauce, roasted vegetables recipe. You can cook sous vide duck breast, blackberry sauce, roasted vegetables using 17 ingredients and 6 steps. Here is how you achieve that.

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

Paul Foster serves Seared duck breast with sautéed and pickled mushrooms, pumpkin seeds and toasted peanuts for a flavourful evening meal, while Graham Campbell's Duck breast salad with asparagus, sweet potato, pickled fennel and raspberry vinaigrette makes a vibrant summer lunch. Want to learn some new culinary skills? Whether you're all about the crispy skin or the rich meat, we can all agree duck is divine. Here at ChefSteps, we perfect duck breast by presearing the fatty (read: delicious) skin and using Joule to cook the meat at the precise temperature we want. Our favorite duck breast is pink in the middle, truly tender, and decidedly juicy, but sous vide makes it easy to choose your own preferred level.

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