Sous Vide Duck à l’orange

Sous Vide Duck à l’orange

Duck breast

Ingredients

  • 2 garlic cloves
  • 2 Tbs unsalted butter
  • Salt & pepper 
  • 2 Tbs duck fat 

Method

  1. Season the duck breast with salt and pepper. Add into a sous vide bag followed by the butter, duck fat and garlic cloves.
  2. Seal to a vacuum machine and cook at 56°C for 48 min.
  3. After it’s cooked for 48min let it rest for half the cooking time and sear off into a medium-high heat pan to get that crispy skin you want.

Carrot puree

Ingredients

  • 450 g carrots (5 carrots)
  • 300 ml water
  • 2 knobs of unsalted butter 
  • Season well salt & pepper
  • Drizzle of olive oil
  • 1 Tbs golden syrup

Method

  1. Chop carrots into thin slices, add butter to a medium saucepan and wait till it melts. Then add in carrots and drizzle of olive oil.
  2. Cook for about 5 mins till you smell the butter turns into a nutty brown flavor, add salt & pepper.
  3. Add in water and cook till nice and tender. It should take about 8-10 mins.
  4. Once cooked add in golden syrup, give it a stir, then blitz up and season to taste if it needs more seasoning.

Honey roasted carrots 

Ingredients

  • 1 bunch mix purple & yellow baby carrots 
  • 2 sprigs curly parsley 
  • 2 Tbs honey blossom 
  • Drizzle olive oil

Method

  1. Wash carrots and clean them out, add to a tray, add honey, olive oil and salt & pepper.
  2. Cook for about 10-12 mins on 180°C till nice and tender and golden in color.

Confit King brown mushrooms 

Ingredients

  • 2 mushrooms 
  • 1 cup duck fat 
  • Pinch fennel seeds
  • 2 bay leaves 
  • Salt & pepper

Method

  1. Place a medium-size pan on the stove and add olive oil to the pan on high heat.
  2. Score mushrooms to a pineapple cut look to have that more visual appeal looks to the dish.
  3. Add to pan and cook till nice and golden.
  4. Add duck fat and place on low heat to slowly confit for about 10-15 mins. Midway through the cooking process add in bay leaves and fennel seeds and let infuse for flavor for 5 mins.
  5. Once cooked and soft place to a tray with  towel to dry off any extra oil and set aside. 

Duck sauce 

Ingredients

  • 120 ml duck stock/chicken stock
  • Zest of an orange and half a lemon 
  • Juice of 1/2 orange 
  • 1 Tbs honey
  • Pinch of parsley

Method

  1. Add stock to a pan, bring it to a boil and reduce by half. 
  2. Add in zests of an orange and half a lemon.
  3. Then juice of an orange and chopped parsley.
  4. Cook through till it thickens up to a glaze consistency.
  5. Add in honey to finish to taste.
  6. Set aside to plate up.

Garnish

Ingredients

  • 5 baby white turnips 

Method

  1. Wash and trim any excess leaves from the turnips.
  2. Cook on a medium to high heat pan with oil and salt & pepper to taste.
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