Sous Vide Duck Breast w/ cherry sauce

[CakeM1x]

Made this last week and the wife loved it. She requested it again and duck breast was on sale so why not. The first time I made it I pan fried 2 breasts and sous'd 1 as well. I cooked the pan fried ones perfectly and everyone still preferred the sv breast. It's a marvelous tool!

Anyways, I sous vided the breasts at 135 1-4hours. Removed, dried off, and then seared the skin til golden brown. Made a cherry sauce from the fat/fond. All plated with a brussel sprouts/fennel dish and some quinoa. It is a great dish and definitely on the "crowd pleaser" list.

Searing after their hot bath

Sliced

Plated

Thanks for lookin'!

 

[Big-Joe]

Good lord that looks great! I've never seen duck in our stores here, where'd you find it?

 

[Ron_L]

That looks great! No one in my house will eat duck but me

 

[Fatback Joe]

Heck yeah! Count me in.

 

[ssv3]

Absolutely amazing! Duck is def on my to do list.

 

[mattmountz94]

Awesome job! Never had it but yours looks really good

 

[CakeM1x]

Good lord that looks great! I've never seen duck in our stores here, where'd you find it?

Check your freezer section near the poultry. Chain stores around here are packed like this.

Thanks for the comments. Anyone who hasn't tried duck before needs to. It is delish.

That looks great! No one in my house will eat duck but me

Tell them it's chicken

Absolutely amazing! Duck is def on my to do list.

Someone with your skills should definitely do it. It's great like this or cooked like you would a turkey if you buy a whole duck.

 

[MisterChrister]

That looks absolutely fantastic!

 

[TedW]

I'm diving into sous vide because of this thread.

Should I be thanking you??? Lol I think so!

 

[thesemicullen]

Would you mind going into how you made your cherry sauce?

 

[bbqwizard]

Absolutely perfect!

 

[CakeM1x]

Would you mind going into how you made your cherry sauce?

I double this, I love me some sauces.

Cherry sauce

1/4 cup finely chopped shallot
1/2 cup low-salt chicken broth
8 halved pitted sweet red cherries
2 tablespoons tawny Port
1 tablespoon orange blossom honey (I use regular honey but might try adding orange zest next time as well)

Reserve 2 TB of the duck fat in the pan when you seared the duck. Saute shallots til translucent. Add the rest of the ingredients and reduce til it coats the back of a spoon Remove from heat and stir in 1 TB cold butter. Season to taste.

 

[BillN]

Looks absolutely wonderful.

 

[TedW]

This thread is hypnotic...

 

[T.Mac]

Love duck and those plates look fantastic! :clap:

 

[m-fine]

That looks great! No one in my house will eat duck but me

No one in my house will eat quinoa including me. The duck however looks delish!

 

[TedW]

^^^ lol ^^^

 

[CakeM1x]

No one in my house will eat quinoa including me. The duck however looks delish!

I sauteed some shallots/garlic then used chicken stock instead of water on the quinoa. It had great flavor over just water. Should give it a try unless you don't like quinoa because of the texture?

 

[Norm]

That is an amazing plate!

Thanks for the sauce recipe also.

 

[jsperk]

Nailed that cook.