Sous vide duck breast, blackberry sauce, roasted vegetables. Free UK Delivery on Eligible Orders Check out our best prices for water bath sous vide and similar. For the blackberry sauce, place honey, liqueur, brown sugar, grated ginger, garlic salt and black pepper in a saucepan and bring to boil. Coarsely mash the blackberries with a fork.

Sous vide duck breast, blackberry sauce, roasted vegetables Here, I tried to create a tasty but healthy dish, with barely any added fat and no refined sugars. We provide you only the best Sous vide duck breast, blackberry sauce, roasted vegetables recipe here. We also have wide variety of recipes to try. You can cook Sous vide duck breast, blackberry sauce, roasted vegetables using 17 ingredients and 6 steps. Here is how you cook that.

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

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

We also have wide variety of recipes to try. Before you jump to Sous vide duck breast, blackberry sauce, roasted vegetables recipe, you may want to read this short interesting healthy tips about Nutritious Power Treats. Sous vide duck breast, blackberry sauce, roasted vegetables instructions Rub cloves, pink salt, cumin, Cayenne pepper and ground black pepper on the duck breasts. Streak the blackberry sauce across the plate.

Sous vide duck breast, blackberry sauce, roasted vegetables instructions

  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!.

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. This is a hearty but nutritious meal featuring rich duck, flavorful roasted vegetables and nutty farro, all topped off with a light mixture of orange juice and soy sauce. It's a meal I love to eat when the temperature starts dropping in fall, it warms me up and gets me ready to face the second half of the day.

source: cookpad.com

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