Sous Vide Duck Breast with Spicy Raspberry Sauce

Completely cooked duck breast topped with a brilliant, flavorful sauce that’s certain to impress

Having fun with tender, flavorful duck breast and a brilliant, punchy sauce is the right option to rejoice the beginning of a brand new 12 months. For the resolution-aware, simply keep in mind that this recipe incorporates a good bit of sugar. 

Like I’ve mentioned earlier than, waterfowl pores and skin is the bacon of winged critters. A lot taste and juiciness resides in that pores and skin. Due to this, it makes a lot sense to pluck the breasts of your wild waterfowl. Your entire course of shouldn’t take greater than 5 minutes. As soon as the breasts are plucked, butchered, and brined, dry them off and vacuum seal them with the components under with a purpose to get pleasure from this excellent dish.

Duck Breast Cooking Strategies

This recipe calls for 3 common wild recreation cooking strategies: utilizing a sous vide, reverse-searing, and correctly resting the meat.

A sous vide is a wand-shaped kitchen machine that regulates a water bathtub to a tenth of a level. This lets you prepare dinner wild duck breasts completely and have the meat simmer in its personal scrumptious fats. This recipe right here, with the sous-vide methodology alone, is nearly like duck breast confit. Then, the reverse sear follows the low, sluggish prepare dinner within the sous-vide bathtub. The blast of warmth crisps up the pores and skin and permits for carryover to take impact. Carryover is vital with a purpose to keep away from overcooking any meat, however particularly wild recreation. 

Due to its lean nature, wild recreation—and all its potential—suffers when overdone. Permitting duck breasts to relaxation, loosely tented with aluminum foil, means the juices will correctly redistribute all through the muscle fibers whereas the recent exterior of the meat will proceed to prepare dinner the middle. This leads to exactly good medium-rare duck breast.

My new favourite factor is to additionally garnish sliced duck breasts with just a bit little bit of coarse sea salt. Doing so provides a crunchy texture and in addition helps open up our tastebuds, permitting us to get pleasure from this dish’s wealthy, savory, and barely candy tastes.

Lastly, and maybe most significantly, take into account this your start-of-the-new-year reminder to chew slowly when consuming wild waterfowl. Metal shot may end up in a hefty dentist invoice that you simply’ll spend the remainder of the 12 months paying off.

Sous Vide Duck Breast With Spicy Champagne-Raspberry Discount Sauce

Jack Hennessy

Tender, flavorful duck breast with a brilliant, punchy sauce is the right option to rejoice the beginning of a brand new 12 months

Prep Time 30 minutes minutes

Prepare dinner Time 2 hours hrs 30 minutes minutes

Whole Time 3 hours hrs

Course Fundamental Course

Delicacies American

Servings 2

Energy 746 kcal

For the duck

• 2 wild duck breasts plucked with pores and skin on
• Kosher salt
• Black pepper freshly cracked
• 4 massive cloves recent garlic smashed
• 1 sprig recent thyme
• 1 sprig rosemary
• 1 sprig sage
• 1 sprig oregano
• ½ medium Honeycrisp apple sliced
• 4-5 complete anise stars
• ½ cup white wine
• Olive oil

For the sauce

• 2 medium shallots thinly sliced lengthwise
• 1 tbsp salted butter
• 2 massive cloves recent garlic finely minced
• ½ tsp recent ginger minced
• ¼ cup glowing wine
• 6-7 ounces raspberry preserves
• ¼ cup hen inventory
• ¼ cup port wine
• 1 tsp chili crisp
• Zest from half an orange
• Handful of recent raspberries

For the garnish

• Coarse sea salt
• Contemporary basil reduce chiffonade

• Frivolously salt and pepper the duck breasts. Seal the breasts, garlic, recent herbs, apple slices, anise stars, and white wine right into a vacuum-sealed bag. Prepare dinner within the sous vide bathtub at 105 levels for two hours.

• After one hour has handed, begin the sauce. Warmth a skillet on medium-low. Add the salted butter. As soon as it has melted, add the sliced shallots. Frivolously salt and pepper.

• Stir the shallots, cooking till they’re barely seared and delicate. Add the freshly minced garlic and ginger and stir for five extra minutes. Deglaze the pan with the glowing wine. Simmer for five minutes.

• Add raspberry preserves, hen inventory, port wine, chili crips, and orange zest. Flip the warmth to low and permit it to scale back till it’s thick and sticky. As soon as there, flip off warmth. Rinse recent complete raspberries and add them to the skillet with the sauce.

• After 2 hours within the sous-vide bathtub at 105 F, pre-heat a skillet or grill to a piping-hot 600 to 700 levels F. Take away the vacuum sealed bag and reduce it open. Totally pat-dry the duck breasts till dry; dry meat makes for a greater sear.

• As soon as dry, add the duck breasts skin-side all the way down to the piping-hot skillet or grill, sear for 1 minute, then flip. Sear for 1 extra minute, then take away them from the grill, evenly drizzle them with olive oil, and loosely tent them with aluminum foil.

• Enable the duck breasts to relaxation for 10 minutes. To serve, add sauce to the underside of the dish and add the sliced duck on high. High the duck with a little bit of coarse sea salt and recent basil. Get pleasure from!

Energy: 746kcalCarbohydrates: 80gProtein: 47gFats: 16gSaturated Fats: 7gPolyunsaturated Fats: 2gMonounsaturated Fats: 4gTrans Fats: 0.2gLdl cholesterol: 190mgSodium: 257mgPotassium: 988mgFiber: 4gSugar: 52gVitamin A: 364IUVitamin C: 29mgCalcium: 85mgIron: 12mg