John Myers
Sous Vide Duck Breast À l’Orange
The perfect sous vide duck breast à l’orange recipe with a picture and simple step-by-step instructions.
- 4 piece Young duck breast from the organic poultry farm in the neighborhood
- 1 piece Untreated orange juice and 1 teaspoon zest
- 80 g Butter
- 30 ml Grand Marnier
- 1 pinch Black pepper from the mill
- 1 pinch Sea salt from the mill
- 1 pinch Cayenne pepper
- Unfortunately, an important phone call intervened while serving. So I didn’t get around to taking the final pictures. But test the recipe yourself, the meat was super tender and juicy at a core temperature of 64 degrees and the taste was absolute burner.
- Heat the Grand-Marnier briefly and then let it cool down.
- Sprinkle the washed and dabbed dry breasts with the spices.
- Then put in a vacuum bag together with the orange juice / zest, the butter and the Grand Marnier and vacuum seal.
- Now cook in a water bath at 66 degrees until the food thermometer shows the core temperature of approx. 62-65 degrees.
- Before serving, take the breasts out of the vacuum bags (the brew in the bags is used for the orange sauce), place the breasts with the skin side down for frying, place them in a pan heated to medium heat, place a heavy saucepan on the breasts (so that the skin becomes evenly crispy).
- There was also an orange sauce similar to this recipe, see my KB: Orange sauce with duck and a potato gratin.
- The Gratin Savoyard (comes as an extra recipe), cut into cubes and distribute on preheated plates, cut the duck breasts into strips, arrange on the plates and add the orange sauce.
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