Crispy Duck Recipe
Recipe information
Make Crispy Duck in just 2h . Sous Vide Crispy Skin Duck Breast In a Blueberry & Red Wine Gastric
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Ingredients
Duck Breast
Blueberry & Red Wine Gastric
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. Sear the Duck
After the sous vide cooking, remove the duck breasts from the bag and pat them dry again. Heat olive oil in a skillet over medium-high heat. Place the duck breasts skin-side down in the skillet and sear for 4-5 minutes until the skin is crispy and golden brown.
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.
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