Sous vide duck breast, blackberry sauce, roasted vegetables. Great recipe for Sous vide duck breast, blackberry sauce, roasted vegetables. Sous vide is probably the healthiest way to cook duck. Here, I tried to create a tasty but healthy dish, with barely any added fat and no refined sugars.

However for this dinner, I decided to have more side dishes that would complement the taste and flavour of the savoury duck meat and at the same time provide a healthy and balanced combination. To be honest, Im a bit disappointed by the way it looks on this post, but the taste was unbelievable. The duck was soft and juicy; the chicory crisp; the potatoes creamy; and the sauce deep and piquant. You can cook Sous vide duck breast, blackberry sauce, roasted vegetables using 17 ingredients and 6 steps. Here is how you achieve that.

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

Prepare 2 of duck breasts.
Prepare 1 pinch of ground cloves.
It's of cumin.
You need of Cayenne pepper.
Prepare of pink Himalayan salt.
You need of black pepper.
Prepare 100 ml of lychee wine (or other sweet wine).
You need 3 tbsp of honey.
It's 1 tbsp of brown sugar.
It's 1-2 pinches of garlic salt.
Prepare 0.5 tsp of grated ginger.
It's 200 g of blackberries.
You need 1 of carrot (optional).
You need 1 of leek (optional).
It's 1 of broccoli head (optional).
You need 1 of red onion (optional).
It's of turmeric, cinnamon, olive oil (optional).

It was quite a triumph, even if I do say so myself. For the blackberry sauce A rich duck breast with roasted garlic and a rich duck jus wonderfoodie. Here, I tried to create a tasty but healthy dish, with barely any added fat and no refined sugars.. Streak the blackberry sauce across the plate.

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

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).
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..
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..
I have served my duck with oven-roasted leek and broccoli, caramelised onion and carrot purée..
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..
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!.

Put a small pile of the escarole/farro mixture to the side of the puree (so you can show off the jam). Placed sliced duck over the vegetables. Sprinkle fresh thyme leaves over the duck. Attach a candy or oil thermometer to the side of the Dutch oven in order to monitor and maintain the water temperature. While duck is roasting, prepare the sauce.