Crisped Sous Vide Duck Breast With Port, Juniper Berries And Oranges Recipe

Cooking Directions

• STEP 1.Preheat the sous vide water bath to the desired temperature for medium-rare duck breast.
• STEP 2.Season the duck breast with salt, pepper, and crushed juniper berries. Vacuum-seal the duck breast and cook in the sous vide water bath for the recommended time.
• STEP 3.Remove the duck breast from the vacuum bag and pat dry. Heat a skillet over high heat and sear the duck breast, skin-side down, until the skin is crispy.
• STEP 4.Flip the duck breast and sear for a few more minutes. Let the duck breast rest before slicing. Serve with the port and orange sauce.

Cooking Tips

• Use a meat thermometer to ensure the duck breast reaches the desired internal temperature.
• For the sauce, you can add a splash of red wine or balsamic vinegar for extra depth of flavor.
• Garnish the dish with fresh orange segments and a sprinkle of crushed juniper berries.

Storage and Serving

• Leftover duck breast can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the duck breast in a hot skillet to maintain the crispy skin.
• Serve the duck breast with roasted potatoes or a side of sautéed greens for a complete meal.