Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, sous vide duck breast, blackberry sauce, roasted vegetables. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Sous vide duck breast, blackberry sauce, roasted vegetables is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Sous vide duck breast, blackberry sauce, roasted vegetables is something that I have loved my entire life. They are nice and they look fantastic.
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.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have 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:
- Prepare 2 duck breasts
- Prepare 1 pinch ground cloves
- Prepare cumin
- Prepare Cayenne pepper
- Make ready pink Himalayan salt
- Get black pepper
- Make ready 100 ml lychee wine (or other sweet wine)
- Take 3 tbsp honey
- Take 1 tbsp brown sugar
- Take 1-2 pinches garlic salt
- Make ready 0.5 tsp grated ginger
- Get 200 g blackberries
- Prepare 1 carrot (optional)
- Get 1 leek (optional)
- Take 1 broccoli head (optional)
- Take 1 red onion (optional)
- Get turmeric, cinnamon, olive oil (optional)
Top with the duck breast and drizzle with the sauce. Sprinkle with the parsley then serve. While duck is roasting, prepare the sauce. To Make Sauce for Roast Duck Breasts: Melt butter in small saucepan.
Instructions to make Sous vide duck breast, blackberry sauce, roasted vegetables:
- 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)
- 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.
- 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.
- I have served my duck with oven-roasted leek and broccoli, caramelised onion and carrot purée.
- 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.
- 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!
Stir in the stock, wine, and shallot. Add jam and season with thyme, salt, and pepper. Duck is a remarkable meat and , like beef, it is best served pink. I had posted a sous vide duck breast recipe before and this time I prepared the duck meat using the same sous vide method. However for this dinner, I decided to have more side dishes that would complement the taste and flavour of the savoury duck meat and at the same time provide a healthy and balanced combination.
So that is going to wrap it up for this exceptional food sous vide duck breast, blackberry sauce, roasted vegetables recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
