This delicious and healthy sous vide duck breast recipe, by Italian chef Giancarlo Morelli, is a feast of flavours you simply can't miss.
Layers of Medium Rare Duck Breast And Thigh With Sprouts And Red Beets, On A Bed Of “Interestingly Sour” Potatoes
30 Mar 2012
Ingredients
Duck: 900 g, breast
Duck leg: 700 g
Beetroots: 300 g
Potatoes: 700 g
Agrodolce sauce: 100 g
Sakura sprouts: 2 pieces
Edible flowers: ½ piece, dried
Extra virgin olive oil: 100 g
Aromatic herbs: To taste
Pepper: To taste
Maldon salt: To taste
This delicious and healthy sous vide duck breast recipe, by Italian chef Giancarlo Morelli, is a feast of flavours you simply can't miss.
Preparation
De-bone the duck thighs, add salt and pepper than wrap in plastic wrap.
Put the wrapped thighs in a vacuum pack bag with aromatic herbs and extra virgin olive oil in small quantities.
Cook the thighs in an immersion heater at 65°C for 12-13 hours, then cool in iced water.
Clean the breasts, slice a rhombus into the skin.
Salt and slightly brown both sides with clarified butter.
Let cool, then put the breasts in a vacuum pack bag with aromatic herbs and cook at 65°C for 25 minutes, then let cool in iced water.
Slice the potatoes thin with the mezzaluna and boil for three minutes.
Drain and let cool.
Dress the potatoes with oil, salt and sweet and sour sauce.
Cut the breasts and thighs and arrange them over the potatoes.
Complete the plate with the red beets, sprouts, dried flowers, extra-virgin olive oil and Maldon salt.
