Sous Vide Duck Breast with Blueberry Sauce
Less than 30 min
Duck Breast1 pc
Garlic Slices20 g
Shredded Dried Shallot20 g
Unsalted Butter2 tsp
Red Wine VinegarTo Taste
Marinate the duck breast for 30 minutes.
Put the duck breast into a vacuum zipper bag. Seal with the Vacuum Sealer. Cook with the Slow Cook Circulator at 65°C for 90 minutes.
Heat up the butter in a saucepan. Saute the garlic slices and shredded dried shallot. Add blueberries, red wine vinegar, water and flour. Reduce the sauce by simmering on low heat. Lastly, add honey to create the blueberry sauce.
When the duck breast is cooked, sear its surface with butter. Top with blueberry sauce. Serve.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference