How to Prepare Speedy Sous vide duck breast, blackberry sauce, roasted vegetables

Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, sous vide duck breast, blackberry sauce, roasted vegetables. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Sous vide duck breast, blackberry sauce, roasted vegetables is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Sous vide duck breast, blackberry sauce, roasted vegetables is something which I’ve loved my entire life.

To get started with this recipe, we must first prepare a few components. 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:

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

Instructions 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!

So that’s going to wrap this 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 can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!