*Sous-Vide Duck Breast

Combination of
https://www.seriouseats.com/sous-vide-101-duck-breast-recipe
https://recipes.anovaculinary.com/recipe/pre-searing-sous-vide-duck-breast

Luv-A-Duck Breasts.

Duck Skin scored and pre seared for about a minute, seasoned and cooled before adding to sous vide bag with the fat from the pre searing.

Cooked at 54C for about 2.5 hours, and then seared skin again.

Experimenting with sauces # 1. Organic Beetroot, Blackberries, Sour Cherries, Red Wine Vinegar and Pepper.
Solera pheasant reduction with brandied cumquats, cognac and wine

Experimenting with sauces # 2. Orange zest, orange juice, and allspice added to the sous-vide bag. Sauce of fried oranges, duck juice, allspice, pepper.

Served with: “A creamy, unctuous potato dish (Gratin dauphinoise)” from Appetite: So What Do You Want to Eat Today? (page 262) by Nigel Slater. Organic Sebago Potatoes, garlic, butter and double cream. Made in muffin moulds

Duck was superb. Both sauces excellent, and the Gratin dauphinoise is also a favourite.