Sous-vide duck breast with grape salsa
4 boneless duck breasts (150-175g
Freshly cracked black pepper
60ml olive oil
1 clove garlic, thinly sliced
3 shallots, finely sliced
4 corn cobs, kernels removed
300ml chicken stock
Salt and pepper to taste
1kg cherries, pitted
500ml Cabernet Sauvignon vinegar
1 cup caster sugar
1 teaspoon salt
Zest & juice of 1 orange
1 bay leaf
1 cinnamon stick
½ tsp juniper berries
200ml chicken jus
Pickled cherry liquid to taste
20g butter, cold
20g tarragon, chopped
1. Season duck generously with salt and pepper.
2. Seal duck in 2 large vacuum sealing bags. Vacuum on setting 3 and
Seal on setting 3.
3. Place the sealed bags on a perforated steam tray. Steam at 55°C for
4. Once duck is cooked, remove from bags and dry thoroughly with paper
5. Heat a frying pan on medium heat, Induction setting 6. Place breasts
skin side down and render until golden brown and crisp (approximately
6. Turn the duck breasts over and cook the second side until barely
coloured, about 30 seconds.
7. Transfer onto a paper towel-lined plate and allow to rest for 5 minutes.
1. Heat oil in a frying pan on medium high heat, Induction setting 7. Stir in
garlic and shallots and cook until soft.
2. Add corn kernels and saffron then heat for 1 minute. Add stock and
corn until corn has softened and liquid has reduced.
3. While still warm, place in a blender and puree.
4. Add cream and season to taste.
1. Combine all ingredients except cherries in a medium sized saucepan
and bring to the boil, Induction setting 8. Turn heat down to Induction
setting 3 and simmer for 10 minutes.
2. Remove the pickling liquid from the heat and cool. Once cooled, pour
over the cherries
3. Place the cherries into an airtight container and leave to marinate for
1 week in the Refrigerator.
1. Pour the chicken jus into a medium sized saucepan and warm through
on medium heat, Induction setting 5.
2. Add the pickling liquid to taste then whisk in butter and tarragon.
3. Hold sauce on Induction setting Keep Warm until ready to serve.
1. Place 2 tablespoons of the corn puree on a plate. Slice the duck breast
and place on top. Place 1 tablespoon of cherries to the side.
2. Spoon the sauce around the dish, garnish with watercress and serve.