Crisped Sous Vide Duck Breast With Port, Juniper Berries And Oranges Recipe

Recipe By Slurrp

This recipe showcases tender and juicy sous vide duck breast with a crispy skin, served with a flavorful sauce made with port, juniper berries, and oranges. The duck breast is cooked sous vide to ensure perfect doneness and then seared to achieve a crispy exterior. The sauce adds a rich and tangy element to the dish, complementing the succulent duck. This elegant and delicious recipe is perfect for a special occasion or a gourmet dinner at home.

4.2
25 Rating -
Rate
Crisped Sous Vide Duck Breast With Port, Juniper Berries And Oranges
plan
Bookmark

ingredients serve

Ingredients for Crisped Sous Vide Duck Breast With Port, Juniper Berries And Oranges Recipe

  • 1 Duck Breasts
  • As required Salt And Pepper To Taste
  • 1/2 tablespoon Crushed Juniper Berries
  • 1 tablespoon Oil
  • 1/4 cup Port Wine
  • 1/2 Juice And Zest Orange
  • 1/2 tablespoon Honey
  • 1/2 tablespoon Butter

Directions: Crisped Sous Vide Duck Breast With Port, Juniper Berries And Oranges Recipe

Cooking Directions

  • STEP 1.Preheat the sous vide water bath to the desired temperature for medium-rare duck breast.
  • STEP 2.Season the duck breast with salt, pepper, and crushed juniper berries. Vacuum-seal the duck breast and cook in the sous vide water bath for the recommended time.
  • STEP 3.Remove the duck breast from the vacuum bag and pat dry. Heat a skillet over high heat and sear the duck breast, skin-side down, until the skin is crispy.
  • STEP 4.Flip the duck breast and sear for a few more minutes. Let the duck breast rest before slicing. Serve with the port and orange sauce.

Cooking Tips

  • Use a meat thermometer to ensure the duck breast reaches the desired internal temperature.
  • For the sauce, you can add a splash of red wine or balsamic vinegar for extra depth of flavor.
  • Garnish the dish with fresh orange segments and a sprinkle of crushed juniper berries.

Storage and Serving

  • Leftover duck breast can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the duck breast in a hot skillet to maintain the crispy skin.
  • Serve the duck breast with roasted potatoes or a side of sautéed greens for a complete meal.
Nutrition
value
376
calories per serving
17 g Fat23 g Protein47 g Carbs31 g FiberOther

Current Totals

  • Fat
    17g
  • Protein
    23g
  • Carbs
    47g
  • Fiber
    31g

MacroNutrients

  • Carbs
    47g
  • Protein
    23g
  • Fiber
    31g

Fats

  • Fat
    17g

Vitamins & Minerals

  • Calcium
    605mg
  • Iron
    7mg
  • Vitamin A
    10mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    7mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    16mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    4mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    67mg
  • Manganese
    10mg
  • Phosphorus
    261mg
  • Selenium
    24mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp