For the soubise
- 1 yellow onion, peeled and rough chopped
- 1 shallot, peeled and rough chopped
- 1 strip of bacon, diced small
- 1/2 green apple, peeled and in acidulated water (water with a splash of lemon juice)
- 1/2 cup (120 ml) heavy cream
- 1 bay leaf
- 1 stalk celery, rough chopped
- 1 each clove
- 2 sprigs thyme
- 2 tablespoons (28 g) kosher salt
For the duck
- 4 Moullard duck breasts, trimmed of silver skin and excess fat
- 2 tablespoons (30 ml) sassafras powder
- 1-1/2 tablespoons kosher salt
- 4 sprigs fresh thyme, stripped for leaves
- 1/2 teaspoon (2.5 ml) ground black cardamom
- Fresh hucklenerries (or blueberries) for garnish
- Fill and preheat the SousVide Supreme to 180F/ 82C.
- Put all soubise ingredients into a cooking pouch and vacuum seal.
- Submerge in the water oven to cook for 2 hours.
- Remove pouch, let cool slightly, and pour contents into a blender; process to a smooth puree.
- Pour the soubise into a fresh cooking pouch, press out most of the air with your, and seal only. (Do not vacuum with a suction vacuum sealer)
- Reset the temperature of the water oven to 140F/ 60C. (Add some ice cubes or cold water to drop the temperature more quickly) Put the soubise pouch in the water oven to keep warm.
- Meanwhile, in a small bowl, combine all seasonings and spices for the duck and mix well.
- Season the duck with the spices; put two breasts per small (quart/ 0.9 liter) pouch and vacuum seal.
- Submerge pouches in the water bath and cook for 20 to 30 minutes. Remove the breasts from the pouches and allow 5 minutes for the meat to rest.
- In a skillet over medium heat, sear the breasts, fat side down, slowly in a sauté pan until fat is rendered and skin is crisp.
- Slice the breasts and arrange on warm plates, accompanied by the soubise and fresh huckleberries, or the sides of your choice.
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