How to Make Delicious Sous vide duck breast, blackberry sauce, roasted vegetables

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

Sous vide duck breast, blackberry sauce, roasted vegetables Here, I tried to create a tasty but healthy dish, with barely any added fat and no refined sugars. Remove breasts from the pan and allow to rest. Reserve warm, while you make the sauce. You can cook Sous vide duck breast, blackberry sauce, roasted vegetables using 17 ingredients and 6 steps. Here is how you achieve it.

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

  1. It’s 2 of duck breasts.
  2. Prepare 1 pinch of ground cloves.
  3. Prepare of cumin.
  4. You need of Cayenne pepper.
  5. Prepare of pink Himalayan salt.
  6. You need of black pepper.
  7. It’s 100 ml of lychee wine (or other sweet wine).
  8. You need 3 tbsp of honey.
  9. Prepare 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. Prepare 1 of broccoli head (optional).
  16. You need 1 of red onion (optional).
  17. Prepare of turmeric, cinnamon, olive oil (optional).

Place duck breasts, skin side down, in a large, cold sauté pan. Place pan over low to medium-low heat. To keep the edges from curling up, press duck breasts down with the help of a smaller sauté pan. If the fat is either silent or spitting, adjust heat accordingly.

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

  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: (
  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!.

Roast duck breasts with blackberry sauce. Duck breasts baked in an oven and served with yummy homemade blackberry sauce. You may also like Baked Duck with Orange Glaze, another tasty duck recipe baked in an oven. Attach a candy or oil thermometer to the side of the Dutch oven in order to monitor and maintain the water temperature. Sous Vide Duck Breast and Cherry Salad Recipe Duck and cherries are a classic pairing while the vinaigrette dressing helps cut the fattiness from the duck and adds sweetness from the cherries.