Sous-vide duck breast with berry sauce
A source of protein and healthy fats, duck breast has a rich flavor and tender texture. The berry sauce made from raspberries adds antioxidants and a bright tartness, making the dish not only nutritious but also exquisite.
Pat the duck breast (500 g) dry. Score the skin in a diamond pattern without cutting into the meat. Season the skin side with salt, and season the meat side with salt, black pepper, and thyme (3 g).
Pack the breasts in a sous-vide bag and cook at 57 °C for 2 hours.
Remove the breasts from the bag, saving the meat juices for the sauce. Pat the fillet dry and sear it in a pan without oil: about 5 minutes on the skin side and 30 seconds on the meat side. Cover with foil and let rest for 5 minutes.
For the sauce, reduce dry red wine (240 g), allulose (15 g), balsamic vinegar (15 g), and meat juices by about 4 times. Add raspberries (100 g) and cook for 2-3 minutes.
Remove the sauce from heat and whisk in cold cubed butter (50 g). Slice the duck breast and serve with warm berry sauce.
If you have any questions о рецепте "Sous-vide duck breast with berry sauce", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
