duck breast

Sep 7, 2016

If you ask a chef if it's difficult to cook a duck breast with crispy skin, you'll likely hear it's quite tricky. Sous vide cooking is a different story. Here, the duck breast itself is cooked first, and then the skin is crisped up. Follow the steps in the recipe below, and you'll experience it yourself.

Author	Jorick
People	4
Temperature	57
Cooking time	1 hour
Prep time	40 minutes

Ingredients

4 duck breasts
200 g bulgur
20 g chervil
20 g parsley
20 g chives
20 ml olive oil
400 g carrot
50 g butter
200 ml cooking cream
200 ml water

Preparation

Get everything ready

Take a pan or sous vide container and fill it with warm water. Set the sous vide appliance to 57°C (135°F) and let the water heat up. Score the fat of the duck breast crosswise.

Wrap the duck

Place the duck breasts in the sous vide bags. Place the sous vide bags in the water bath and set the timer for 60 minutes.

Spicy bulgur

Cook the bulgur according to the package directions. Meanwhile, finely chop the parsley, chives, and chervil. Once the bulgur is cooked, let it cool immediately. Once the bulgur has completely cooled, add the herbs and a drizzle of olive oil and mix well.

Carrot cream

Peel the carrots and fill a pot with the cooking cream and water. Cut the carrots into small pieces and then add all the carrots to the water. Make sure the carrots are covered in the liquid and then cook until completely tender. Strain the carrots and reserve the cooking liquid. Place the carrots in a blender and add a little of the cooking liquid. Blend the carrots until smooth and smooth, then continue adding the cooking liquid until it reaches a nice consistency. Once the cream is smooth and has reached the desired consistency, add the butter.

Finishing

Let the duck breast cool briefly. Then, briefly sear the duck breast, fat-side down, in a hot pan without oil or butter until the skin becomes crispy. Serve with the herby bulgur salad and carrot cream.