Sous Vide Duck Breast w/ Cherry-Orange Sauce

54.44°C (130° F)
Temperature
Sous vide time
2 People
Serves
Medium
Difficulty

Ingredients

Duck Breast

  • 1 large Magret Duck Breast (feeds 2)
  • 2 orange wheels
  • 1 garlic clove
  • 4-6 Fresh cherries
  • Salt and Pepper

Cherry-Orange Sauce

  • 1/2 the peel from a large orange
  • 15-20 fresh cherries
  • Juice from the orange
  • 1 oz orange liqueur
  • Pinch of cinnamon
  • Pinch of nutmeg
  • 1/2 cup of water
  • 1/2 cup big red wine
  • 1 teaspoon of fennel seeds
  • 2 tablespoons of balsamic vinegar
  • 1 teaspoon of juniper berries (dried)
  • 1/2 teaspoon of whole peppercorn
  • Pinch of salt
  • 2 smashed garlic cloves
  • 1 spoonful of apricot jam
  • 2 tablespoons of sugar

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Directions

Cherry-Orange Sauce

  1. Combine all ingredients, except the wine, in a sauce pan
  2. Bring to a boil while stirring occasionally
  3. Let simmer and reduce over low heat for 35mins
  4. Using a fine mesh strainer, strain all the liquid and place back on the stove. Use the back of a spoon to push all of the juices through the strainer
  5. Add red wine and further reduce for about 20 mins
  6. Right before serving whisk in a knob of butter to give the sauce a brilliant shine and to thicken.

Duck Breast

  1. Pat the duck breast dry with a paper towel
  2. Score the flesh side of the duck breast with a sharp knife slicing diagonally to give a checkered pattern
  3. Season generously with salt and pepper on both sides
  4. Place the breast in a vacuum bag with two wheels of orange, 1 smashed clove of garlic, 4-6 smashed cherries. Remove air and seal the bag
  5. Place in water bath for 2.5-3.5 hours at 130F
  6. Heat a cast iron skillet to med-high and add vegetable oil.
  7. Sear the duck breast on the flesh side until deeply golden and crispy 1-2 mins. Flip and sear the other side for 1 min.
  8. Slice against the grain and fan out on a plate to serve.

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