John Myers
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Duck Breast Sous Vide – Wintry Oven Vegetables – Orange Hollandaise
The perfect duck breast sous vide – wintry oven vegetables – orange hollandaise recipe with a picture and simple step-by-step instructions.
- 4 piece Barbarie duck breast
- 4 piece Parsnip fresh
- 1 smaller Hokkaido pumpkin
- 500 g Brussels sprouts fresh
- 4 piece Egg yolk
- 100 ml Prosecco
- 50 ml Freshly squeezed orange juice
- 5 piece White peppercorns
- 200 g Liquid butter
- 1 teaspoon Sugar
- 1 Splash Worcester sauce
The barbarian duck breast
- Parry the breasts cleanly and season on both sides with sea salt and colored pepper from the mill. Incise the skin in a diamond shape. Then pack the breasts with a little butter, fresh rosemary and lemon thyme (depending on your taste and preferences) in a vacuum bag and cook in a water bath at 58 ° C for 2 hours. Then fry vigorously in an iron pan, starting on the house side. Approx. 4-5 minutes per side. Then keep warm in the oven at around 90 ° -100 °.
The oven vegetables
- Clean / peel the vegetables. Cut the Hokkaido into narrow wedges and cut the parsnips into quarters. Season with salt, pepper, a little nutmeg and a good pinch of cane sugar and place in a large oven dish. Mix with a few splashes of olive oil and a little liquid butter and cook at 200 ° C for about 40 minutes. ferment. Turn it every now and then.
Orange Hollandaise
- Crush the white peppercorns and briefly toast them in a saucepan without fat. Then add the prosecco, a little sugar and the orange juice and let it reduce. It should result in a 50ml reduction. Pass and let cool. Beat 4 egg yolks over the water bath and slowly fold in the reduction. Then gradually add the liquid butter drop by drop to the mixture and whip into a foamy emulsion. Careful … not too much heat. Then season with salt, possibly a little lemon juice and Worcester sauce. Keep warm until serving.
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