Sous Vide Liberty Duck Breast Recipe | Sous-Vide Magazine

Ingredients

• 1 Jidori chicken breast, ground
• 1 tsp salt
• 1/2 tsp white pepper
• 1/4 tsp garlic, granulated
• 1/4 tsp onion, granulated
• 1/4 tsp celery seeds
• 1 C cold heavy cream
• 1 Liberty duck breast, skin removed and reserved
• 2 garlic cloves
• 2 thyme sprigs
• Salt and fresh ground black pepper
• 1 duck skin (reserved)
• 5 oz Morel mushrooms, washed and dried
• 1 tsp butter
• 1 tsp minced shallot
• 1 tsp minced garlic
• 2 oz toasted panko breadcrumbs
• 1/2 whipped egg
• 1/2 tsp chopped thyme
• 1/2 tsp chopped parsley
• 1 qt port wine
• 1 pt plum wine
• 1 pt red wine
• 1 tsp sugar
• 2 g kappa carrageenan
• 4 g locust bean gum