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Duck Breast & Roasted Root Vegetables

HENRY_WICKER_128634

Sous vide breast, I rendered fat and crisped skin in a low heat pan prior to vacuum sealing and seared afterwards as well. 135° for 1 hour.

Blood orange sauce

Golden beets, turnips, celery root, sweet onion and garlic tossed with olive oil, salt and pepper - roasted at 425° for 1 hour

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Comments

Jack_Mayer_85396

Much appreciated! This is gonna happen real soon ... I may add some duck demi to the sauce

HENRY_WICKER_128634

Thanks! Sautéed chopped shallots in the reserved duck fat. Deglazed the pan with Grand Marnier, added the juice of 2 blood oranges, reduced by half, strained the sauce and swirled in cold Irish butter to thicken - tasted great.

I also put a slice of blood orange in each of the vacuum bags to sous vide

Jack_Mayer_85396

Damn, that looks great Henry! How did you do the blood orange sauce? Sounds like a great match for the duck ...