Sous Vide Dove Breast Herb Salad
Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.
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Pro-level cooking techniques made simple.
Ingredients for 2
3 dove breasts, meat removed from the ribcage
Salt and freshly ground black pepper
2 slices bacon, thinly sliced into lardons
2 Brussels sprouts, trimmed
1/4 cup grapes, halved
1 ounce packaged herb salad mix
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC). Bring a small saucepan of water to a rapid boil.
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Step 2
Season the dove breasts with salt and pepper and place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 5 minutes.
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Step 3
Meanwhile, crisp the bacon: Place the bacon in a medium skillet over medium-high heat. Cook until browned and crisp, about 5 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Reserve the bacon fat in the pan.
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Step 4
Blanch the Brussels sprouts: Add 2 teaspoons salt to the boiling water. Add the Brussels sprouts and blanch until tender, 1 to 2 minutes. Using a slotted spoon, transfer sprouts to an ice bath. Once cooled, separate the leaves and pat dry.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Remove the breasts from the bag and pat very dry with paper towels.
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Step 1
Return the skillet with the bacon fat to medium-high heat. When the fat is shimmering, add the breasts. Sear until golden brown, about 30 seconds per side. Transfer to a serving plate.
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Step 2
Add the Brussels sprout leaves and the grapes to the skillet. Sear until browned, about 1 minute.
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Step 3
To serve, plate herb salad mix and top with dove breast. Add the Brussels sprout leaves and grapes. Garnish with salt and crisped bacon. Serve.