Duck Breast Sous Vide in Orange Sauce Recipe
The Sous Vide duck breast tastes hearty and sweet in orange sauce - it's so easy to cook at the star level.
Ingredients for 4 servings
| 4th | Pcs | duck breast |
|---|---|---|
| 1 | prize | salt |
| 1 | EL | Butter for the pan |
Ingredients for the orange sauce | ||
| 1 | Pcs | orange |
| 1 | Pcs | Clove of garlic |
| 1 | EL | Butter for the pan |
| 1 | prize | salt |
Category
Sous videTime
40 min. Total time10 min. Preparation time
30 min. cooking time
Level of difficulty
easyPreparation
- Wash the duck breast pieces of meat and pat them dry. Then free the meat of unwanted tendons, skin, and fat (these pieces can be used for soup) and cut crosswise on the skin side.
- Now place the pieces of meat side by side in the vacuum bag and vacuum seal the bag.
- Cook the bag at 66 degrees (= medium) or 72 degrees (= through) for 35 minutes.
- Then take the meat out of the bag (catch the cooking juice) and fry in a hot pan with butter on both sides - a little longer on the skin side.
- Open the orange for the orange sauce and remove the pulp from the skin. Cut the orange pieces into small pieces - catch the juice and, together with the orange pieces and the garlic clove, sweat them in a pan with a little butter.
- Now mix the cooking juice from the vacuum bag and let the whole thing boil briefly - season with a pinch of salt.
Recipe tips
Garnish the duck breast with any wok vegetables or potato dumplings and the orange sauce and serve.
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