One advantage of cooking duck breasts sous vide is that the meat retains all its natural moisture and delicious flavour. This happens because the breasts are sealed in a vacuum bag and cooked at a low temperature. You can also use this method to cook duck breasts in advance: simply store the cooked breasts in the fridge and then reheat when needed.
- Preheat the water bath to a temperature of 60⁰C.
- Seal the duck breasts inside a vacuum bag with a little seasoning and a small amount of oil.
- Place the bag in the water bath and leave to cook for 1 hour 30 mins.
- Remove the bag from the water bath. If preparing the duck breasts in advance, plunge immediately into iced water and leave until chilled, then store in the fridge until needed.
- Take the breats out of the bag and place in a hot frying pan. Cook over a medium heat until the skin becomes crisp.
For leaner meat, remove the fatty skin from the duck breasts before cooking. Make a small incision underneath the skin at one end of the breast and then gently pull it away from the meat until completely removed.
Add different ingredients to the vacuum bag to flavour the duck. Licorice, cinnamon and star anise would all work well. You could even try brushing the breasts with honey and adding lemon or orange zest to the bag.
Use this cooking method to make Paul Foster’s simply yet elegant dish of Seared duck breast with sautéed and pickled mushrooms, pumpkin seeds and toasted peanuts or Graham Campbell’s colourful Duck breast salad with asparagus, sweet potato, pickled fennel and raspberry vinaigrette.
Recipe courtesy of www.greatbritishchefs.com