Monday Nomday: Sous Vide Duck Breast Salad with Grilled Peaches

Serves 6

Cook time: 40 minutes for beets and 2 hours for duck breast

Ingredients:

  • 4 golden beets 
  • 2 tablespoons butter
  • 3 peaches - sliced
  • 1 teaspoon sugar 
  • 5 cups baby arugula
  • 4 cups mixed salad greens
  • 2 cups Watercress 
  • 2 Duck breasts
  • 1 cup green beans, blanched
  • 3 tablespoons chopped almonds
  • 1 teaspoon dijon mustard
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons duck fat - extracted from the duck breast
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons blackcurrant jam, warmed 
  • Salt and pepper to taste

Steps for sous vide golden beets:

  1. Set up Nomiku and turn dial to 85°C (185°F).
  2. Shave skin off beets and put in bag with butter. Remove air from bag, seal, and place in Nomiku water bath at 85°C for 40 minutes.
  3. For a video on beets, click here 

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Steps for sous vide duck breast:

  1. Set Nomiku to 57°C (135°F).
  2. Gently score the skin of the duck into a crosshatch pattern, take care to not cut through into the flesh. Reserve the duck fat in skillet for the dressing.
  3. Warm skillet up to a medium high heat and sear both sides of the duck 1 minute each side. Seal duck breasts in bags and remove air. Cook in Nomiku water bath for 2 hours
  4. Take duck out of bag and place on paper towel to dry, season with salt and pepper as desired. Sear over high heat in a skillet to extract more fat and crisp up skin for 1 minute. Never go more than a minute or you risk overcooking the meat. 

Dressing and Salad Steps: 

  1. For dressing: thoroughly blend duck fat, rice wine vinegar, ijon mustard, olive oil and a pinch of salt. 
  2. Heat up a cast iron, sprinkle peaches with sugar, sear peaches face down until you get a nice char. Also works great on a grill.
  3. Wash and plate greens. 
  4. Dice up sous vide beets to add to plate, add string beans, grilled peaches, and sliced duck breast with a line of blackcurrant jam on the duck.
  5. Top with crushed almonds and dressing. 
  6. Season with salt and pepper as desired.

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