Duck breast sous vide gives a perfect result. Calculate 1/2 duck breast or approx. 150 - 200 g per person. The recipe is intended for 4 people.Lake:
2.5 dl water + 7.5 dl water
50 g salt
100 g sugar
2 g crushed coriander seeds
10 g crushed peppercorns
1 bay leaf
2 cloves garlic
Mix 2.5 dl of water and the rest of the ingredients in a saucepan and bring to the boil. When all the sugar and salt have dissolved, take it off the plate, pour in another 7.5 dl of water and refrigerate.
When the sheet is completely cold, you put the duck breasts in and let them rest there for 4 hours, before you pick them up and trace a nice pattern in the skin. Vacuum the breasts and place them in the sous vide at 58 degrees for 1.5 hours.
Take them up and give them a go on the grill, so they turn deliciously brown and get crunchy crispy skin. Let the duck rest a bit before slicing.
I serve the duck with beans, red onion compote and port wine sauce, which I make while the duck is in the sous vide.
Sauce:
1 onion, finely chopped
2 cloves garlic, finely chopped
1 carrot in small cubes
1 tablespoon butter
2 dl port wine
1/4 fl. plowing fund
5 dl cream
1-2 tablespoons of butter
Sauté the onion, garlic and carrot in butter until the onion is glossy, before adding the port wine and letting it cook a little. Then I add veal stock and cream. Let it cook until it thickens, strain out the vegetables, season with salt and pepper and add a little butter, so that it will be extra shiny when you serve. Do not let the sauce boil after you have added the butter.
The recipe for red onion compote can be found here.
Even if you do not have sous vide, you can use the same sheet. When the duck has eaten in the brine for 4 hours, take it up, dry it well, grind the skin and brown it on all sides in a frying pan with butter, before you put it in a refractory form and fry it in the oven at 180 degrees until it has reached a core temperature of 62 degrees.
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