Crispy Duck Recipe
Sous Vide Crispy Skin Duck Breast In a Blueberry & Red Wine Gastric
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Ingredients
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Duck Breast
Blueberry & Red Wine Gastric
Method
Prepare the Duck Breast
- 1
Season the Duck
Pat the duck breasts dry with paper towels. Score the skin in a crisscross pattern, being careful not to cut into the meat. Season both sides with salt and black pepper.
- 2
Sous Vide Cooking
Preheat the sous vide water bath to 135°F (57°C). Place the seasoned duck breasts in a vacuum-seal bag, sealing the bag tightly. Submerge the bag in the water bath and cook for 2 hours.
Prepare the Gastric
- 3
Combine Ingredients
In a saucepan over medium heat, combine fresh blueberries, red wine, sugar, and red wine vinegar. Stir gently to combine.
- 4
Reduce the Sauce
Bring the mixture to a boil, then reduce the heat and simmer for about 15-20 minutes, or until the sauce has thickened and reduced by half. Season with a pinch of salt and black pepper to taste.
Finish the Duck
- 5
- 6
Rest and Slice
Remove the duck breasts from the skillet and let them rest for 5 minutes before slicing them against the grain.
Plate the Dish
- 7
Serve
On a serving plate, drizzle some of the blueberry and red wine gastric. Arrange the sliced duck breast on top and garnish with additional blueberries if desired.
