INGREDIENTS

DUCK BREAST

• 2 Barbarie duck breast fillets (ready to cook, approx. 400 g each)
• 1 untreated orange
• 8 sprigs thyme
• 10 peppercorns
• 10 juniper berries

ORANGE SAUCE

• 2 shallots
• 2 tbsp. butter
• 2 tbsp. orange liqueur (e.g. Cointreau)
• 500 ml orange juice
• Salt, pepper

PREPARATION

Wash duck breasts, pat dry and cut crosswise on skin side with a sharp knife. Wash orange with hot water, dry and cut into slices. Wash thyme and shake dry.

Place duck breast fillets together with orange slices, thyme, peppercorns and juniper berries in a vacuum bag, e.g. from ZWILLING FRESH & SAVE. If necessary, insert the liquid barrier, seal the bag and vacuum seal.

Attach the ZWILLING ENFINIGY sous vide stick to a suitable pot. Fill the pot with water according to the food to be cooked, but no more than the specified fill level on the stick, and preheat the water to 58 °C. Once the temperature is reached, place the bag in it and cook the duck breasts sous-vide for 2 hours. 

Shortly before the end of the cooking time, peel and finely dice the shallots. Melt butter in a saucepan and sauté shallot cubes until translucent. Deglaze with orange liqueur and pour in orange juice. Bring everything to a boil and reduce the sauce to the desired consistency. Season to taste with salt and pepper.

Remove the duck breasts from the bag, strip off aromatics and pat the meat dry. In a hot skillet, sear the duck breasts first on the skin side, then turn and finish searing to desired browning.

Remove roasted duck breast, slice with a sharp knife and serve with sauce.

Serve with vanilla carrots and potato gratin.

TIP

The duck breast can be vacuum-packed in a bag the day before and marinated until ready to serve.

INFO

During preparation, make sure that the bag is covered with water at all times. We recommend using the ZWILLING ENFINIGY sous-vide rack for this purpose. To save energy, it is best to close the pot with the matching ZWILLING sous vide lid with recess.