Tag Archives: sous vide duck breast

Duck Breast with Blackberry Jam

…and toasted farro, escarole, and caramelized onions Courtesy of Chef Josh Thomsen, Executive Chef Eau Palm Beach Resort and Spa serves 4 INGREDIENTS 2 (8-ounce/ 230 g each) duck breasts Freshly ground black pepper, to taste 4 sprigs thyme, divided use Kosher salt, to taste 1 tablespoon (30 ml) extra virgin olive oil 1 cup (240 ml volume) julienne red onions 1 tablespoon (15 ml) brown sugar 1 clove garlic, peeled and smashed 3 heads baby escarole, cut and washed 1 cup (240 ml volume) cooked farro (recipe follows) 1 teaspoon (5 g) shallots, minced 1 tablespoon (2.5 g) chopped … Read More

Sassafras Scented Duck Breast with Soubise & Huckleberries

Courtesy of Chef Jason Wilson of Crush, Seattle, WA Serves 4 INGREDIENTS 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 … Read More

Duck Breast with Hot Pepper Soy Glaze

Serves 6 INGREDIENTS 6 duck breasts Salt to taste Black pepper to taste 1/4 cup (60 ml) soy sauce 1/4 cup (60 ml) chicken broth 1/2 cup (120 ml) hot pepper jelly INSTRUCTIONS Preheat SousVide Supreme to 129F/54C. Season the duck breast on both sides with salt and pepper. Put 2 breasts into each of three quart/liter cooking pouches and vacuum/seal. Load pouches into the Universal Pouch Rack, submerge in the water oven, and cook for 2.5 hours or up to as much as 4 hours. Remove pouches and quick chill submerge them in ice water for 15 to 20 minutes. Remove breasts from … Read More