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Duck breast & carrots

Sous-vide cooked duck breast, pan-seared on the skin, with preparations of carrot, parsnip, confit potatoes, and blackberry jus.

Ingredients

2units.itemsDuck breast
Orange oil
Maldon smoked salt

purple carrot
Sugar
Yellow carrot
Butter
Red winter carrot
2Sushi vinegar
Olive oil

Potatoes
Butter
Rosemary
1units.itemsgarlic clove

Shiitakes
Vacuum bag
Olive oil
Pepper and salt

Blackberries
6Mandarin vinegar
3Olive oil
1Red forest fruit purée

1Veal glace
5Red forest fruit purée

Parsnip purée

Preparation

  1. Clean the duck breast and vacuum-seal with orange oil and smoked salt to taste.
  2. Cook sous vide at 59°C for about 40 minutes (you can chill the duck breast after cooking or sear it directly).
  3. Score the skin of the duck breast and sear it skin-side down in the pan, then portion.
  4. Continue cooking until a core temperature of 62°C is reached and let rest before serving.

  1. Peel the purple carrots and cook them in salted water to the desired bite. (1 to 2 carrots per person)
  2. Peel the yellow carrots but leave the tops attached.
  3. Cook the yellow carrots in salted water to the desired bite.
  4. Peel the red winter carrot and cut it into fine julienne, vacuum-seal with 2 tbsp sushi vinegar and a little olive oil.
  5. Glaze the carrots in the pan with a bit of sugar and butter (to taste).

  1. Peel the potatoes and cut them to the desired size.
  2. Vacuum with butter and rosemary to taste.
  3. Cook at 85°C for about 60 minutes.
  4. Before service, fry the potatoes in clarified butter with a clove of garlic and rosemary.

  1. Clean the shiitakes and place them in a vacuum bag with a little olive oil.
  2. Cook them at 85°C for about 40 minutes and, after cooking, fry them before service in butter with salt to taste.

  1. Mix the blackberries with mandarin vinegar, olive oil, and red forest fruit puree.
  2. Vacuum the blackberries in an open container about 2 times to allow the flavors to infuse well.

  1. Mix all ingredients for the blackberry sauce and gently cook down to the desired thickness.
  2. Blend the sauce with a hand blender until smooth.

  1. Heat the parsnip puree before service and shape into a quenelle.