Sous-Vide Duck with Rainbow Carrots, Cauliflower, and Cherry Gastrique

A perfectly assembled bite of duck, both tender and crisp from the skin, a sweet-tangy punch from the cherry gastrique, creamy cauliflower puree, and charred carrots make for one of the most amazing flavor combinations. If you close your eyes it will feel as if you’re eating at a high end restaurant…Now what if I told you it doesn’t need to be that challenging to make!

This recipe calls for only 8 ingredients, but key is how each ingredient is used and how the flavors develop and play with each other. My friend Matt Cowan and I developed this recipe having fun in the kitchen and couldn’t help but notice despite how elevated the presentation, it was rather a simple recipe to bring together. It all comes down to the ingredient manipulation and balancing texture and taste.

Sous-Vide Duck Breast with Roasted Rainbow Carrots, Cauliflower Puree, and Cherry Gastrique

A five star meal easily made from the comfort of your home.

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Course dinner, Main Course

Cuisine American, fusion

Ingredients

  

• 2 duck breasts
• 1 cup cherries pits removed
• 1/2 cup balsamic vinegar
• 2 tbsp honey
• 1 bunch thyme
• 3 garlic cloves
• 1 head cauliflower
• 1 pound rainbow carrots

Instructions

 

Sous-Vide Duck Breasts:

• Score the duck breasts and season with salt and pepper.
• Place in a cold pan and lightly sear, reserve duck fat.
• Place in sous-vide bag with garlic and thyme. Cook 135°F (57°C) for 1-2 hours
• Place skin side down in a screaming hot pan with oil until golden brown and crispy
• Add garlic and thyme and baste
• Slice and enjoy

Cherry Gastrique:

• Combine pitted cherries, balsamic vinegar, and honey in a pot.
• Simmer over low heat until the mixture reduces and thickens into a luscious sauce.
• Set aside

Confit Rainbow Carrots:

• Cut the rainbow carrots in half lengthwise.
• Add to pan with duck fat and place in a 350 oven for 20-25 minutes until tender
• Remove and place carrots on a wire rack.
• Reserve duck fat.

Mashed Cauliflower:

• Boil cauliflower florets until tender
• Blend with reserved duck fat until smooth and creamy.
• Season with salt and pepper to taste.

Keyword carrots, cauliflower, cherry, duck