Hey everyone, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, sous vide duck breast, blackberry sauce, roasted vegetables. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Sous Vide Cooking: sous vide recipes, sous vide information, sous-vide cooking at home. Remove breasts from the pan and allow to rest. Reserve warm, while you make the sauce.
Sous vide duck breast, blackberry sauce, roasted vegetables is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Sous vide duck breast, blackberry sauce, roasted vegetables is something that I’ve loved my whole life.
To get started with this recipe, we have to 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 cook it.
The ingredients needed to make Sous vide duck breast, blackberry sauce, roasted vegetables:
- Take 2 duck breasts
- Make ready 1 pinch ground cloves
- Make ready cumin
- Prepare Cayenne pepper
- Prepare pink Himalayan salt
- Prepare black pepper
- Make ready 100 ml lychee wine (or other sweet wine)
- Take 3 tbsp honey
- Make ready 1 tbsp brown sugar
- Make ready 1-2 pinches garlic salt
- Take 0.5 tsp grated ginger
- Prepare 200 g blackberries
- Prepare 1 carrot (optional)
- Get 1 leek (optional)
- Make ready 1 broccoli head (optional)
- Get 1 red onion (optional)
- Make ready turmeric, cinnamon, olive oil (optional)
It's served with a blackberry-port pudding and grilled Roasted Poblano, Corn and Bacon Bite Recipe. Salmon Bites with Tomatillo Agar Fluid Gel Sauce Recipe. Finally I was able to find DUCK BREAST in South Florida. It was not an easy task!
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!
But after lots of research and asking several people. Heat vegetable oil in a skillet over high heat. 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 & mushrooms. These Sous Vide Duck Breasts have crispy skin on the outside and deeply rich and tender meat on the inside. Sous vide method will have you cooking like a pro, making the Serve the breast with potatoes or green vegetables, thinly slice the meat and drizzle with red wine sauce or berry sauce.
So that is going to wrap it up for this special food sous vide duck breast, blackberry sauce, roasted vegetables recipe. Thank you very 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 in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
