Step-by-Step Guide to Make Gordon Ramsay Sous vide duck breast, blackberry sauce, roasted vegetables

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, sous vide duck breast, blackberry sauce, roasted vegetables. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

This recipe requires the use of a sous-vide cooker or the beer cooler hack. As a meat that is best served For best results, I like to season the breasts and let them sit uncovered in the fridge at least Fruity sauces and some steamed greens round out the dish. Try the lingonberry jam from IKEA. This sous vide duck breast recipe results in a tender, moist duck breast that is always cooked perfectly.

Sous vide duck breast, blackberry sauce, roasted vegetables is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Sous vide duck breast, blackberry sauce, roasted vegetables is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can have sous vide duck breast, blackberry sauce, roasted vegetables using 17 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Sous vide duck breast, blackberry sauce, roasted vegetables:

1. Take 2 duck breasts
2. Prepare 1 pinch ground cloves
3. Prepare cumin
4. Take Cayenne pepper
5. Prepare pink Himalayan salt
6. Take black pepper
7. Take 100 ml lychee wine (or other sweet wine)
8. Take 3 tbsp honey
9. Prepare 1 tbsp brown sugar
10. Prepare 1-2 pinches garlic salt
11. Get 0.5 tsp grated ginger
12. Make ready 200 g blackberries
13. Make ready 1 carrot (optional)
14. Prepare 1 leek (optional)
15. Prepare 1 broccoli head (optional)
16. Make ready 1 red onion (optional)
17. Prepare turmeric, cinnamon, olive oil (optional)

The BEST Cantonese Roast Duck made in the Sous Vide. Sous Vide Cooking: sous vide recipes, sous vide information, sous-vide cooking at home. Remove breasts from the pan and allow to rest. Reserve warm, while you make the sauce.

Steps to make Sous vide duck breast, blackberry sauce, roasted vegetables:

1. Rub cloves, pink salt, cumin, Cayenne pepper and ground black pepper on the duck breasts. Let them rest in the fridge for a couple of hours, then vacuum-seal them in a food-grade plastic bag and cook for 2 hours in a pre-heated sous vide bath at 58°C. Cooking time and temperature depend on how thick your duck breasts are - I use this website as a reference guide: (http://www.codlo.com/blogs/codlo/17607193-the-ultimate-guide-to-sous-vide-time-temperature)
2. For the blackberry sauce, place honey, liqueur, brown sugar, grated ginger, garlic salt and black pepper in a saucepan and bring to boil. Let the mixture simmer for 10 minutes, then add the blackberries and stir well. Coarsely mash the blackberries with a fork. Let the sauce cook for another 15 minutes or until it becomes thick and syrupy.
3. After the duck breasts are cooked, sear them (from the skin side) on a pan for 3-5 minutes or until the skin becomes golden-brown and crispy. There is no need to add fat because the duck will release enough fat for the breasts not to stick to the pan.
4. I have served my duck with oven-roasted leek and broccoli, caramelised onion and carrot purée.
5. For the caramelised onion, cut a red onion in wedges, season with olive oil, cinnamon, brown sugar, cumin, salt and pepper and roast in the oven at 200°C for 10 minutes. You can add leek and broccoli, lightly seasoned with olive oil, salt and black pepper.
6. For the carrot purée, peel and dice a large carrot. Cook it for 30 minutes (or until tender) in a pot of boiling water, then drain and purée with a hand blender. For an optimal texture, filter the puréed carrot through a sieve, then add half a teaspoon of turmeric, half a tablespoon of brown sugar and a pinch of salt. Plate as preferred and serve immediately!

Remove breasts from the pan and allow to rest. Reserve warm, while you make the sauce. Streak the blackberry sauce across the plate. Placed sliced duck over the vegetables. I made a small portion of an asian 'spicy orange sauce' from another recipe here on this website (orange chicken) and drizzled it over the sliced duck as you can see in the picture and it was FANTASTIC!

So that’s going to wrap this up with this exceptional food sous vide duck breast, blackberry sauce, roasted vegetables recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!