Hey everyone, welcome to my recipe site, If you're looking for new recipes to try this weekend, look no further! We provide you only the perfect Sous vide duck breast, blackberry sauce, roasted vegetables recipe here. We also have wide variety of recipes to try.

Sous vide duck breast, blackberry sauce, roasted vegetables
Sous vide duck breast, blackberry sauce, roasted vegetables

Before you jump to Sous vide duck breast, blackberry sauce, roasted vegetables recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

Making the decision to eat healthily has incredible benefits and is becoming a more popular way of life. The overall economy is impacted by the number of men and women who are dealing with health problems such as high blood pressure, which is directly linked to poor eating habits. Even though we’re incessantly being advised to adopt healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not good for us. People typically assume that healthy diets call for much work and will significantly alter how they live and eat. Contrary to that information, people can alter their eating habits for the better by making a few modest changes.

Initially, you will need to be very careful when food shopping that you don’t unthinkingly put things in your cart that you no longer want to eat. For example, if you have cereal for breakfast, do you ever stop to see what the sugar and salt content is before buying? A great healthy substitute can be porridge oats which have been found to be good for your heart and can give you good sustainable energy daily. By putting in fresh fruit, you can improve the flavor and, before you know it, you will have made a good change to your diet.

All in all, it is not difficult to begin to make healthy eating a regular part of your daily lifestyle.

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

The ingredients needed to cook Sous vide duck breast, blackberry sauce, roasted vegetables:
  1. Take 2 duck breasts
  2. Prepare 1 pinch ground cloves
  3. Take cumin
  4. You need Cayenne pepper
  5. Provide pink Himalayan salt
  6. Prepare black pepper
  7. Get 100 ml lychee wine (or other sweet wine)
  8. Provide 3 tbsp honey
  9. Provide 1 tbsp brown sugar
  10. Provide 1-2 pinches garlic salt
  11. Use 0.5 tsp grated ginger
  12. Use 200 g blackberries
  13. Use 1 carrot (optional)
  14. Provide 1 leek (optional)
  15. You need 1 broccoli head (optional)
  16. Prepare 1 red onion (optional)
  17. You need turmeric, cinnamon, olive oil (optional)
Instructions to make Sous vide duck breast, blackberry sauce, roasted vegetables:
  1. 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)
  2. 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.
  3. 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.
  4. I have served my duck with oven-roasted leek and broccoli, caramelised onion and carrot purée.
  5. 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.
  6. 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!

Paul Foster serves Seared duck breast with sautéed and pickled mushrooms, pumpkin seeds and toasted peanuts for a flavourful evening meal, while Graham Campbell's Duck breast salad with asparagus, sweet potato, pickled fennel and raspberry vinaigrette makes a vibrant summer lunch. Want to learn some new culinary skills? Whether you're all about the crispy skin or the rich meat, we can all agree duck is divine. Here at ChefSteps, we perfect duck breast by presearing the fatty (read: delicious) skin and using Joule to cook the meat at the precise temperature we want. Our favorite duck breast is pink in the middle, truly tender, and decidedly juicy, but sous vide makes it easy to choose your own preferred level.

If you find this Sous vide duck breast, blackberry sauce, roasted vegetables recipe useful please share it to your good friends or family, thank you and good luck.