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Sous Vide Duck Breast With Blackberry Sage Sauce

Sous Vide Duck Breast With Blackberry Sage Sauce
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Learn how to perfectly cook Sous Vide Duck Breast and elevate it with a flavorful Blackberry Sage Sauce. Impress your guests with this gourmet dish!

Ingredients

  • – 4 duck breasts (about 680g), skin-on
  • – 1 tablespoon (15ml) vegetable oil
  • – 4-6 fresh sage leaves
  • – salt and pepper, to taste
  • – 1 tablespoon (15ml) olive oil (or other cooking oil)
  • – 1 tablespoon (15ml) unsalted butter
  • – 2 tablespoons (30ml) shallots, finely diced
  • – 1 tablespoon (15ml) fresh sage, finely chopped
  • – 2 tablespoons (30ml) blackberry juice (optional)
  • – 180 ml red grape juice
  • – 355 ml fresh blackberries
  • – salt and pepper, to taste

Instructions

  1. Set your sous vide machine to a temperature of 120°F.
  2. If the duck breasts have a thick fat layer beneath the skin, use a sharp knife to cut a diamond pattern into the skin. If not, you can skip this step.
  3. Sprinkle the duck breasts with salt and pepper all over.
  4. Put the sage leaves and butter in a vacuum bag, then lay the duck breasts in the bag in a single layer over the butter and sage.
  5. Use a vacuum sealer to close the bag.
  6. Place the sealed bag into the water bath and let it cook for 1 hour.
  7. With about 5 minutes remaining, heat a cast iron skillet on high heat, ensuring it doesn’t start to smoke.
  8. Take the bag out of the water bath, cut it open, and remove the duck. Discard the sage leaves and gently dry the duck with a paper towel. Reapply salt and pepper if needed.
  9. Once the skillet is hot, add the duck fat and let it melt. Immediately place the duck breasts in the pan with the skin side facing down.
  10. Cook them for 1-2 minutes until the skin becomes crispy and golden.
  11. Turn the duck breasts over and cook for another 1-2 minutes, or until the inside temperature is 125-130°F for medium-rare.
  12. Take the duck out of the skillet and let it rest while you make the sauce.
  13. Reduce the heat to medium. Add butter to the skillet, swirling to coat it. Add shallots and sage, cooking for 1-2 minutes until the shallots soften and the sage becomes aromatic.
  14. Pour in blackberry juice and red grape juice to deglaze the skillet. Allow it to simmer and season with salt and pepper. Stir and add the blackberries, gently pressing them as they cook. Let it simmer for 10 minutes, stirring often, until the sauce is reduced by half.
  15. Strain the sauce with a fine mesh sieve, using a spoon to press the blackberries through, leaving seeds and skins behind.
  16. Aim for a sauce with the thickness of a syrup. If it’s too thin, return it to the skillet and simmer while stirring until it thickens. Remove it from heat immediately once ready.
  17. Cut the duck breasts into ½-inch slices. Pour the blackberry sage sauce over them and sprinkle with sea salt if desired. Enjoy!

Notes

  • Marinate duck breasts in blackberry juice before cooking for enhanced flavor.
  • Add extra fresh sage leaves to sauce for a more intense sage flavor.
  • Puree blackberries before straining for a smoother sauce; sweeten with honey or maple syrup.

Nutrition

Find it online: https://sousviderecipe.com/sous-vide-duck-breast-with-blackberry-sage-sauce/