Steps to Make Ultimate Sous vide duck breast, blackberry sauce, roasted vegetables

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We hope you got benefit from reading it, now let's go back to sous vide duck breast, blackberry sauce, roasted vegetables recipe. You can have sous vide duck breast, blackberry sauce, roasted vegetables using 17 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Sous vide duck breast, blackberry sauce, roasted vegetables :

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

Instructions to make Sous vide duck breast, blackberry sauce, roasted vegetables :

• 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!

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