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Sous Vide Duck Breast with Blackberry Gastrique and Sunchoke Purée
Sous Vide Duck Breast with Blackberry Gastrique and Sunchoke Purée

Sous Vide Duck Breast with Blackberry Gastrique and Sunchoke Purée
A sophisticated dish featuring tender duck breast, a tangy blackberry sauce, and creamy sunchoke purée.
Sous Vide Duck Breast with Blackberry Gastrique and Sunchoke Purée
Ingredients:
1
Servings
  • 1
    item
     duck breast
  • 100
    g
     blackberry
  • 200
    g
     sunchoke
  • 20
    g
     butter
  • 1
    item
     shallot
  • 30
    ml
     balsamic vinegar
  • 10
    g
     honey
  • 2
    tsp
     thyme
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 180 minutes
Sous Vide Duck Breast with Blackberry Gastrique and Sunchoke Purée
Instructions:
  1. Preheat a sous vide water bath to 58°C.
  2. Season the duck breast with salt and black pepper.
  3. Place the duck breast in a vacuum-seal bag with thyme and seal it.
  4. Cook the duck breast in the sous vide bath for 2 hours.
  5. Meanwhile, peel and chop the sunchokes. Boil until tender.
  6. Drain the sunchokes and blend with butter until smooth. Season with salt.
  7. In a saucepan, sauté shallot until translucent. Add blackberries, balsamic vinegar, and honey.
  8. Simmer until the sauce thickens. Strain to remove seeds.
  9. Remove the duck from the bag and pat dry. Sear skin-side down in a hot pan until crispy.
  10. Slice the duck breast and serve with blackberry gastrique and sunchoke purée.
Nutrition Per Serving 600 g Per 100g
Energy 600 kcal 100 kcal
Protein 40 g 6.7 g
Fibre 8 g 1.3 g
Salt 2 g 0.3 g
Sugar 15 g 2.5 g
Carbohydrates 45 g 7.5 g
Fat 35 g 5.8 g
  • 1
    item
     duck breast
  • 100
    g
     blackberry
  • 200
    g
     sunchoke
  • 20
    g
     butter
  • 1
    item
     shallot
  • 30
    ml
     balsamic vinegar
  • 10
    g
     honey
  • 2
    tsp
     thyme
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat a sous vide water bath to 58°C.

Season the duck breast with salt and black pepper.

Place the duck breast in a vacuum-seal bag with thyme and seal it.

Cook the duck breast in the sous vide bath for 2 hours.

Meanwhile, peel and chop the sunchokes. Boil until tender.

Drain the sunchokes and blend with butter until smooth. Season with salt.

In a saucepan, sauté shallot until translucent. Add blackberries, balsamic vinegar, and honey.

Simmer until the sauce thickens. Strain to remove seeds.

Remove the duck from the bag and pat dry. Sear skin-side down in a hot pan until crispy.

Slice the duck breast and serve with blackberry gastrique and sunchoke purée.

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