Reference to Serving Perfect Sous vide duck breast, blackberry sauce, roasted vegetables

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To cook an extraordinary Sous vide duck breast, blackberry sauce, roasted vegetables, here are the components needed:

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

After readying the materials, now you are ready to prepare your appetizing Sous vide duck breast, blackberry sauce, roasted vegetables by following the guidances below:

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!.

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. 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. Vegetable Dishes Vegetable Recipes Sous Vide Vegetables Dinner Vegetables Healthy Vegetables Roasted Vegetables Fresh Vegetables Veggies How to Cook Sous Vide Salmon

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

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

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