Step-by-Step Guide to Prepare Award-winning Sous vide duck breast, blackberry sauce, roasted vegetables

Sous vide duck breast, blackberry sauce, roasted vegetables.

Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, sous vide duck breast, blackberry sauce, roasted vegetables. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Sous vide duck breast, blackberry sauce, roasted vegetables is one of the most popular of current trending foods in the world. It's simple, it's quick, it tastes delicious. It is appreciated by millions daily. Sous vide duck breast, blackberry sauce, roasted vegetables is something that I've loved my whole life. They're nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook sous vide duck breast, blackberry sauce, roasted vegetables using 17 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Sous vide duck breast, blackberry sauce, roasted vegetables:

1. {Make ready 2 of duck breasts.
2. {Get 1 pinch of ground cloves.
3. {Make ready of cumin.
4. {Make ready of Cayenne pepper.
5. {Take of pink Himalayan salt.
6. {Take of black pepper.
7. {Get 100 ml of lychee wine (or other sweet wine).
8. {Prepare 3 tbsp of honey.
9. {Take 1 tbsp of brown sugar.
10. {Get 1-2 pinches of garlic salt.
11. {Make ready 0.5 tsp of grated ginger.
12. {Get 200 g of blackberries.
13. {Make ready 1 of carrot (optional).
14. {Get 1 of leek (optional).
15. {Take 1 of broccoli head (optional).
16. {Make ready 1 of red onion (optional).
17. {Make ready of 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 is going to wrap it up for this exceptional food sous vide duck breast, blackberry sauce, roasted vegetables recipe. Thanks so much for reading. I'm confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!