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

Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, sous vide duck breast, blackberry sauce, roasted vegetables. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Sous vide duck breast, blackberry sauce, roasted vegetables is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Sous vide duck breast, blackberry sauce, roasted vegetables is something which I have loved my entire life. They are nice and they look fantastic.

Rub cloves, pink salt, cumin, Cayenne pepper and ground black pepper on the duck breasts. Heat vegetable oil in a skillet over high heat. Sous Vide Duck Sous Vide Duck and Roasted Vegetable Bowl Recipe This is a hearty but nutritious meal featuring rich duck, flavorful roasted vegetables and nutty farro, all topped off with a light mixture of orange juice and soy sauce. Sous Vide Duck and Roasted Vegetable Bowl Recipe This is a hearty but nutritious meal featuring rich duck, flavorful roasted vegetables and nutty farro, all topped off with a light mixture of orange juice and soy sauce.

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

Cantonese Roast Duck is a classic Chinese BBQ dish. It's the perfect dish to add to your Chinese New Year's feast. We are going to recreate this Cantonese roast duck in the sous vide AND make an even tastier version called Pipa duck (琵琶鴨). Pat duck breasts dry with paper towel.

Steps 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!

We are going to recreate this Cantonese roast duck in the sous vide AND make an even tastier version called Pipa duck (琵琶鴨). Pat duck breasts dry with paper towel. Vacuum and seal duck breasts in a sous vide cooking bag. Remove the duck breasts from the vacuum bags and discard the liquid. They say that necessity is the mother of invention and I needed to find some additional recipes for these delicious biter-sweet balls of shininess.

So that is going to wrap it up for this special food sous vide duck breast, blackberry sauce, roasted vegetables recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!