Sous-vide Duck Recipe with Berry Jus

A contemporary duck recipe that results in tender, flavourful meat given additional savour by a balanced fruit sauce.


The combination of duck and fruit is one that has long appealed to diners throughout the world. Why not? The gamey richness of the fowl is balanced by the sweetness and acidity of the fresh fruit.

While duck al’ orange is a classic dish, many chefs choose to cook the bird with other fruits like berries which add a welcome tartness that keeps the duck from becoming too cloying on the palate.

Here, the duck is cooked in a sous-vide circulator before it is finished off in a hot pan to crisp up the skin. A bracingly-tart jus made with fresh berries brings out its robust flavours. The use of Knorr Rock Sugar Honey Sauce in this recipe further enhances the taste, adding a hint of caramel that brings all the elements of the dish together.

Sous vide duck is being wrapped in plastic bag.
Sous vide is a cooking method in which food is usually placed in a plastic pouch and cooked in a water bath for a few hours. (Photo: Shutterstock)

 

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Ingredients

Servings
1

Duck Preparation

Cointreau or Framboise liqueur

25 g

Fresh orange peel

1 orange

Berry jus (recipe follows)

Pan-fried potato slices and fresh berries, to serve

Berry Jus Preparation

Port or sweet red wine

118 g

Knorr Rock Sugar Honey Sauce

30 g

Water

20 g

Apple cider vinegar

118 g

Blueberries, blackberries, or raspberries

250 g

Directions

  1. Score diamond-shaped incisions into the skin of the duck breast. Place the scored duck breast into a sous-vide bag together with the orange peel and liqueur. Seal it at 100% and cook in a sous-vide circulator at 65ºC (150ºF) for 50 minutes.

  2. While the duck is in the circulator, prepare the jus by combining the Knorr Rock Sugar Honey Sauce and water in a saucepan set over medium heat. Cook for about five to seven minutes until the liquid is reduced and turned into a light amber-colored caramel syrup. Remove from the heat and whisk vigorously while gradually pouring in the vinegar and wine. Return it to the stovetop and heat it up for an additional five minutes. Add the berries; set aside to infuse.

  3. Lightly oil and set a frying pan over medium heat. Set the cooked duck breast skin-side down in the pan and cook until the skin is brown and crisp. Set aside and allow it to rest for around five minutes.

  4. To plate, arrange pan-fried potato slices onto a serving dish. Slice the duck breast and place it on top of the potatoes. Drizzle over the jus; and toss some fresh berries to finish.

Servings
1

Duck Preparation

Cointreau or Framboise liqueur

25 g

Fresh orange peel

1 orange

Berry jus (recipe follows)

Pan-fried potato slices and fresh berries, to serve

Berry Jus Preparation

Port or sweet red wine

118 g

Knorr Rock Sugar Honey Sauce

30 g

Water

20 g

Apple cider vinegar

118 g

Blueberries, blackberries, or raspberries

250 g

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