Smoked duck breast with burnt orange and tarragon crème fraiche | Recipe by sousvidetools.com

Smoked duck breast with burnt orange and tarragon crème fraiche

  • COOK TIME: 2 HOURS
  • PREP TIME: 30 MINS
  • DIFFICULTY: MEDIUM
  • SERVES: 2

Ingredients

  • 1 duck breast – trimmed and sinew removed
  • 1 orange – cut in half
  • 35g tarragon
  • 50 g crème fraiche
  • Salt

Method

  1. Pre heat your water bath to 60°C
  2. Place the oranges directly on the embers and scorch until slightly blackened. Then remove from the heat and set aside.
  3. Season the duck and vacuum in a pouch, cook in the water bath for about 2 hours.
  4. Remove the duck from the pouch, pat dry then place onto BBQ and caramelise until golden.
  5. For the tarragon crème fraiche, blend the crème fraiche and the tarragon in a high-speed blender until smooth, season to taste.
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