Crispy Duck Recipe

Time2h

Serves2

Sous Vide Crispy Skin Duck Breast In a Blueberry & Red Wine Gastric

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Ingredients

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1
Sous Vide Setup
Preheat your sous vide water bath to 135°F (57°C).
2
Seasoning the Duck
Pat the duck breasts dry with paper towels. Season both sides generously with salt and black pepper.
3
Vacuum Sealing
Place the seasoned duck breasts in a vacuum-seal bag in a single layer and seal the bag.
4
Sous Vide Cooking
Place the sealed bag in the preheated water bath and cook for 2 hours.

5
Combine Ingredients
In a saucepan, combine the fresh blueberries, red wine, sugar, and red wine vinegar.
6
Simmer
Bring the mixture to a simmer over medium heat, stirring occasionally. Let it reduce until it thickens and coats the back of a spoon, about 15-20 minutes.
7
Seasoning
Once thickened, remove from heat and stir in a pinch of salt. Allow to cool slightly.

8
Searing the Duck
After the duck has cooked sous vide, remove it from the bag and pat dry again. Heat the olive oil in a skillet over medium-high heat.
9
Crisping the Skin
Place the duck breasts skin-side down in the hot skillet. Sear for about 5-7 minutes until the skin is crispy and golden brown.
10
Resting
Remove the duck from the skillet and let it rest for 5 minutes before slicing.

11
Plate the Dish
Slice the duck breast and arrange it on a plate. Drizzle with the blueberry and red wine gastric.
12
Garnish
Optionally, garnish with fresh blueberries or herbs for an extra touch.