Duck breast with orange sauce
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Perfect results in a few simple steps.
Ingredients for 2
2 duck breasts, aprox 250 g each
2 potatoes
1 tsp truffle pesto or truffle oil
Juice from 2 oranges
1 tsp sugar
2 young carrots
Leek microgreens
Directions
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Step 1
Bring duck breast to room temperature by taking it out of the fridge 30 min at least before cooking. With a sharp knife cut the skin in a rectagle pattern without cutting to the meat. Add salt and pepper and marinate in the juice of an orange for 20-30 minutes, ideally for a few hours or even over night.
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Step 2
Put the meat in a vacuum bag or a ziplock bag, set Anova for 57.2 Celsius or 135 F for 2 hours and sous-vide it!
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Finishing Steps
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Step 0
Remove from bag and pat dry the meat. In an cast iron skillet very hot with a bit of butter fry it for 1 minute skin side down first. Turn it on the other side for 1 minute. Take it out on a board and let it rest for a few minutes to make the sauce.
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Step 1
In the pan, over the duck fat, add the juice from an orange and juices from the sous vide bags, a tsp of sugar, maybe a shot of brandy and let it simmer until it gets to 1/3 in volume.
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Step 2
Slice the meat in 1 cm(almost 1/2 inch) slices add mash potatoes(with truffes pesto or oil), slices of blanched carrots, sauce over meat and microgreens. Enjoy!