Sous Vide Duck Breast Recipe with Cherries
Agnar Sverrisson serves this perfectly cooked sous vide duck breast recipe with crispy duck skin, bulgur wheat and celeriac choucroute.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Zip-top bag
- Plancha
- Weight
- Skillet
- Oven
- Baking sheet
Ingredients
- 4 duck breasts
- salt
- 1.2kg duck bones
- 400ml of brown chicken stock
- 100ml of white wine
- 1g of xanthan gum
- 1 garlic clove
- 1/2 tsp five-spice powder
- 1 tsp Chardonnay vinegar
- 1 pinch of black pepper
- 500g of celeriac, cut julienne
- 5g of salt
- 25g of duck fat
- 25g of white wine vinegar
- 100g of bulgur wheat
- 300ml of water
- 15ml of olive oil
- 1 tsp chives, chopped
- 1 tsp fresh parsley, chopped
- 8 cherries
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