Duck breast with orange sauce

Super tasty and tender duck breast with truffled mashed potatoes, orange sauce, blached carrots and leek microgreens.

Author

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Prep Time: 00:30

Recipe Time: 02:00

Temperature : 135F / 57.2C

Ingredients

• 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

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.
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!

Finishing Steps

1. 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.
2. 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.
3. 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!