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

Sous vide duck breast, blackberry sauce, roasted vegetables - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Sous vide duck breast, blackberry sauce, roasted vegetables! A quick and easy dinner that is ready in under 20 minutes! As a meat that is best served medium rare, duck breast makes an ideal candidate to cook sous-vide. This recipe requires the use of a sous-vide cooker or the beer cooler hack. As a meat that is best served Isn't that just ducky? Fruity sauces and some steamed greens round out the dish. 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. Streak the blackberry sauce across the plate.

You can cook Sous vide duck breast, blackberry sauce, roasted vegetables with 17 Ingredients and 6 steps. See the following guide!

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

Finally I was able to find DUCK BREAST in South Florida. It was not an easy task! HOW TO MAKE AN AWESOME DUCK BREAST Watch the video of Sous Vide Everything(YouTube Channel) and find. Duck Breasts with Blackberry Chipotle SauceThe Sporting Chef.

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!.

Sous Vide Duck Breasts with Blood Orange Chocolate SauceBeyond Mere Sustenance. Sous vide duck breasts with a charred orange & Cointreau sauceCook Sister. This sous vide duck breast recipe results in a tender, moist duck breast that is always cooked perfectly. It's served with a blackberry-port pudding and grilled Roasted Poblano, Corn and Bacon Bite Recipe. Rinse the blackberries and add to the pan.