Delicious Sous Vide duck breast recipe
Not only is duck delicious and versatile, but it is an under-acknowledged source of lean protein (yes, really - just remove the fatty skin!). It is also packed with nutrients such as Vitamin B, iron, zinc and selenium which are vital for a healthy immune system.
Duck is also ideal to cook using the sous vide. By cooking it at a low temperature for a relatively long time, the duck retains its moisture and is butter-soft. Adding herbs and flavourings to the sous vide bag helps to infuse the duck with flavour and means you serve up a mouthwatering dish.
Vlogger Ian Haste from Haste’s Kitchen created the following recipe when he kindly carried out a demonstration at City College Norwich recently. We hope you find it as inspiring as it is tasty.
Glazed sous vide duck breast in a cognac cherry reduction and crunchy cavolo nero
- 1 x duck breast
- Salt and pepper to season
- 1 x sprig rosemary and oregano
- 1 clove garlic
- 1 shot cognac
- 50g butter
- 2 x tsp olive oil
- 50g cavolo nero
- 50g cherries (no pips)
- 1/2 small sweet potato
- 1/2 parsnip
- Pea shoots for garnish
- Add the duck breast to the sous vide packet, along with a dash of olive oil, crushed garlic and herbs, I like to used oregano and rosemary. Seal and add to the Instanta water bath at 60? for 45 minutes.
- Add sweet potato and parsnip to a pan of butter milk and simmer with a pinch of salt and pepper, this can be blitzed once soft.
- Once the duck is cooked, add to a pre-heated pan with a small amount of butter and baste the breast until the skin gets a good amount of colour, remove and allow to rest. Now add the cavolo nero to the buttered pan along with cherries and a shot of cognac, tilt the pan to allow the alcohol to catch the brandy and flambé for around 2-4 minutes until the sauce has reduced to a thick jus.
- Serve with a spoonful of puree, the duck breast and surround with the nero and cherry reduction. Dress with pea shoots.
Watch Ian Haste's demo at the Norwich City College.
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