Duck Breast Salad with Grilled Peaches

57°C (134.6° F)
Sous vide time
0 People


  • 4 golden beets
  • 2 tablespoons butter
  • 3 peaches - sliced
  • 1 teaspoon sugar
  • 5 cups baby arugula
  • 4 cups mixed salad greens
  • 2 cups Watercress
  • 2 Duck breasts
  • 1 cup green beans, blanched
  • 3 tablespoons chopped almonds
  • 1 teaspoon dijon mustard
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons duck fat - extracted from the duck breast
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons blackcurrant jam, warmed
  • Salt and pepper to taste


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Steps for sous vide golden beets

  1. Set up Nomiku and turn dial to 85°C (185°F).
  2. Shave skin off beets and put in bag with butter. Remove air from bag, seal, and place in Nomiku water bath at 85°C for 40 minutes.

Steps for sous vide duck breast

  1. Gently score the skin of the duck into a crosshatch pattern, take care to not cut through into the flesh. Reserve the duck fat in skillet for the dressing.
  2. Warm skillet up to a medium high heat and sear both sides of the duck 1 minute each side. Seal duck breasts in bags and remove air. Cook in Nomiku water bath for 2 hours
  3. Take duck out of bag and place on paper towel to dry, season with salt and pepper as desired. Sear over high heat in a skillet to extract more fat and crisp up skin for 1 minute. Never go more than a minute or you risk overcooking the meat.

Dressing for salad

  1. For dressing: thoroughly blend duck fat, rice wine vinegar, ijon mustard, olive oil and a pinch of salt.
  2. Heat up a cast iron, sprinkle peaches with sugar, sear peaches face down until you get a nice char. Also works great on a grill.
  3. Wash and plate greens.
  4. Dice up sous vide beets to add to plate, add string beans, grilled peaches, and sliced duck breast with a line of blackcurrant jam on the duck.
  5. Top with crushed almonds and dressing.
  6. Season with salt and pepper as desired.


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