Cook time: 2 hours sous vide, 2 minutes searing
- 2 duck breasts (2 pounds)
- 3 very ripe Hachiya persimmons, cut into 1/2-inch dice
- 1 orange, for zest
- 2 tablespoons champagne vinegar
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper to taste
1. Preheat Nomiku to 53°C for rare or 54°C for medium-rare.
2. Using a sharp knife, score the duck skin in a crosshatch pattern. Season the duck breasts with salt and pepper. Vacuum seal the duck breasts with a tablespoon of extra-virgin olive oil per breast so that they are not overlapping. Sous vide duck at 53°C for rare or 54°C for medium-rare for 2 hours.
3. In a medium bowl, toss the persimmons with the orange zest, champagne vinegar, and olive oil. Season with salt and pepper. Let the salsa chill in the fridge or stand at room temperature until the duck is ready to plate.
4. When duck is ready, heat a pan to medium-high and put the duck breasts skin down for 1-2 minutes until fat is rendered down to taste and the skin is crispy and brown.
5. Slice the duck on the bias 1/4 inch thick and transfer to plates. Serve with the persimmon salsa.