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.
Servings: 2 people
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.
Nutrition
Calories: 1227kcal | Carbohydrates: 154g | Protein: 108g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 348mg | Sodium: 776mg | Potassium: 4895mg | Fiber: 28g | Sugar: 104g | Vitamin A: 76153IU | Vitamin C: 346mg | Calcium: 365mg | Iron: 26mg
