Recipe for a delicious Sous-Vide duck breast à l'orange

Sous-Vide duck breast à l'orange It’s a classic for a reason. If you’ve tried sous-vide cooked meat before, you will absolutely appreciate the gentle preparation and the perfect flavour of the meat. With our ZWILLING Fresh & Save Vacuum Bags we’ve taken the stress away from cooking. Give this recipe a try and WOW your family!

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SERVINGS
4

INGREDIENTS

Duck breast
2 Barbarie duck breast fillets (ready to cook, approx. 400 g each)
1 untreated orange
8 thyme sprigs
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

HOW TO MAKE IT

Step 1/6

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

Step 2/6

Place duck breast fillets together with orange slices, thyme, peppercorns and juniper berries in a FRESH & SAVE vacuum bag M. Insert liquid barrier, zipper the bag and vacuum seal. After the sealing process, press the push button.

Step 3/6

Place the bag in the preheated water bath at 58 °C and cook the duck breast sous-vide for approx. 120 minutes. Make sure that the bag is covered with sufficient water.

Step 4/6

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.

Step 5/6

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.