duck breast

Ingredients:

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

Preparation:

1. Get everything ready: Take a pan or sous vide container and fill it with warm water. Set the sous vide device to 57 °C and let the water heat up. Cut the fat of the duck breast crosswise.
2. Wrap the duck: Place the duck breasts in the sous vide bags. Place the sous vide bag in the water bath and set the timer for 60 minutes.
3. Spicy bulgur: Cook the bulgur according to the package. In the meantime, finely chop the parsley, chives and chervil. When the bulgur is cooked, let it cool down immediately. When the bulgur has cooled down completely, add the herbs with a dash of olive oil and mix well.
4. Carrot cream: Peel the carrots and fill a pan with the cooking cream and water. Cut the carrots into small pieces and then put all the carrots in the water. Make sure the carrots are covered with the liquid and then let it cook until completely done. Sieve the carrot and keep the cooking liquid. Put the carrot in a blender and add a little cooking liquid. Blend the carrot until completely smooth and add the cooking liquid until it has a nice thickness. When the cream is completely smooth and has the right thickness, add the butter.
5. Finishing: Let the duck breast cool down for a while. Then fry the duck breast briefly on the fat side in a hot pan without oil or butter so that the skin becomes crispy. Finish the dish with the spicy salad of bulgur and carrot cream.

You will need the following products to prepare this recipe:

[product=sous-vide-bak-met-lid]
Handy for this recipe
[/product]

[product=ivide-circulator-stick-2-0]
Perfectly cooked duck breast!
[/product]

[product=vacuum bags]
Suitable for sous vide cooking
[/product]