Sous Vide Duck Breast Recipe
Sweet potato hummus. Blackberry gastrique. Chili crunch.
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Ingredients
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Duck Breast
Sweet Potato Hummus
Blackberry Gastrique
Chili Crunch
Method
Preparing Duck Breast
- 1
Sous Vide Cooking
Season the duck breasts with salt, pepper, and thyme. Seal them in a vacuum bag and cook in a sous vide water bath at 135°F (57°C) for 2 hours.
- 2
Searing Duck Breasts
After cooking, remove the duck from the bag and pat dry. Sear skin-side down in a hot skillet for 2-3 minutes until the skin is crispy. Flip and sear for an additional 1-2 minutes.
Making Sweet Potato Hummus
- 3
Cooking Sweet Potatoes
Boil or steam sweet potatoes until tender. Allow to cool slightly, then peel.
- 4
Blending Hummus
In a food processor, combine sweet potatoes, tahini, minced garlic, lemon juice, olive oil, salt, and cumin. Blend until smooth and creamy.
Preparing Blackberry Gastrique
- 5
Cooking Gastrique
In a saucepan, combine blackberries, sugar, and red wine vinegar. Cook over medium heat until the mixture thickens and the blackberries break down, about 10 minutes. Strain if desired.
Making Chili Crunch
- 6
Combining Ingredients
In a small bowl, mix chili oil, garlic flakes, and fried onions. Adjust the amount of chili oil based on desired spiciness.
Plating
- 7
Serving
On a plate, spread a generous dollop of sweet potato hummus, slice the duck breast, and arrange on top. Drizzle with blackberry gastrique and top with chili crunch.