Sous Vide Duck Breast With Blackberry Compote
I love bringing the joy of the hunt to the table. This sous vide duck breast appetizer is a delicious way to bring the excitement of the field indoors.
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Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Food processor
- Cast iron skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Zip-top bag
- Pot
- Saucepan
- Paper towel
- Measuring spoon
- Spoon
Ingredients
- Sous vide cooker
- Pot or container to submerge the meat
- Ziploc bags or vacuum sealer
- Cast-iron skillet
- High-smoke-point oil (canola, avocado)
- Food processor
- 2–3 wild ducks, breasted out. (Skin-on is preferable. My favorites are mallard and wood duck.)
- 1/2 cup Dale’s Seasoning Reduced Sodium Blend
- 1/4 cup Lea Perrin’s Worcestershire sauce
- Fresh, cracked black pepper, to taste (I recommend a heavier hand)
- 1/4 cup Hardcore Carnivore Camo seasoning
- Sprinkle of garlic powder
- 1 cup blackberries, plus more for garnish
- 1 Tbsp. unsalted butter
- 1 small, minced shallot
- 1/2 cup red wine (I prefer cabernet sauvignon)
- 1 Tbsp. lemon juice
- 3 Tbsp. blackberry jam or preserves
- 1 sprig of thyme
- 1/4 tsp. coarsely ground black pepper
- Dash of salt
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