Serves 4
Cooking duck breast has at times been deemed complicated. It is often thought as exotic and challenging so many people shy away from serving it. Once again Sous Vide comes to the rescue by making thigs easier with the precision that it offers. Simply cook the duck in the water bath to the desired temperature and sear the skin. Take care not to cut into the breast when scoring a diamond pattern into the skin and fat before searing to help render fat.
Ingredients
For the Duck Breast
4 (6 oz) duck breasts
Salt and pepper
1 tbsp bacon fat or vegetable oil
Zest and juice of one large orange
4 cloves garlic, crushed
1 shallot, peeled and quartered
4 sprigs fresh time
1 tbsp black peppercorns
1 tbsp sherry vinegar
1 cup of chicken stock
2 tbsp unsalted butter
1 tsp white sugar
Sous Vide Duck Breast with Orange Sauce
Kuraidori Sous Vide Precision Cooker
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