Sous Vide Duck Breast with Fig & Balsamic Reduction
Like 2 Dislike 0 Published on 7 Feb 2015
We got two lovely duck breasts from Maple Leaf Farms (www.mapleleaffarms.com/), so of course we had to sous vide them! We paired them with a nice balsamic and fig reduction and some charred leeks. It. Was. Amazing.
Full recipe:
Serves 2
Cook time: 2 Hours Sous Vide
Cook’s note: Greens are a great side to this recipe, in the picture we serve ours with charred leeks.
Ingredients:
-2 7.5oz Duck Breasts (We Used Maple Leaf Farms)
-1 Tablespoon Fig Jam
-1/2 Cup Balsamic Vinegar
-Sea Salt to Taste
Steps:
1. Set up Nomiku water bath and turn temperature to 54°C (129.2°F).
Score the skin on the duck breast taking care not to cut too deep and hitting the flesh. Heat a cast iron pan on medium-high and sear the duck breast skin-side down until fat starts to render out and the skin turns light brown, around 4 minutes.
2. Remove duck breast from pan and seal in a vacuum-seal bag or a freezer safe zip bag using the water displacement method. Sous vide in the water bath for 2 hours.
3. 20 minutes before the duck comes out of the water bath, in a small sauce pan on medium high - bring balsamic vinegar and fig jam to a slight boil then turn the heat down to low. Simmer until reduced by half. Remove from heat.
4. Remove duck from water bath and pat dry. Season with a salt to taste. Sear skin-side down in cast-iron again to render out the last bit of fat and to crisp up the skin so that it is a golden brown color.
5. Slice up the duck breast and serve with a drizzle of the fig and balsamic reduction.