Jun 27, 2016
Golden Crisp Sous Vide Duck Breast
Take a Quack at this Duck Breast Recipe
We’ll admit that this perfect golden crisp sous vide duck breast recipe isn’t the absolute most bare-bones recipe possible. Skeptical souls may feel that the extra chilling and scoring steps seem fussy at first glance. But we promise that the additional investment of time and effort will pay off big time in the end.
If you’re dreaming of duck breast with a perfect golden crisp over the juiciest, medium-rare meat (and who … Read more
Dec 22, 2015
Nov 6, 2015
May 11, 2015
Roast Duck Salad with Sous Vide Egg & Blood Orange Vinaigrette
A while back we were delighted to get some Maple Leaf Farms roast duck in the mail. While it was already roasted and didn’t call for sous vide, it did call to be added to a nice green salad. And while we were at, we thought “um, a sous vide egg belongs on this”, so never the kind to say something we don’t mean, we sous vided one up and threw it on top. Some roast duck and a perfect … Read more
May 9, 2015
Duck Bacon Wrapped Sous Vide Apricots
It’s a pretty well-known fact that bacon is one of the best and beloved foods to ever grace this earth, which is why when Maple Leaf Farms offered to send us some duck bacon (yes, duck bacon!), we couldn’t say no. We sous vided up some apricots, wrapped some of this crispy, crispy bacon around it and threw on some equally crispy sage and said hello to Yumville.
Here’s the recipe–get it.
Mar 27, 2015
Sous Vide Drunken Duck Tongue
Cook time: 8 hours sous vide
- ½ lb duck tongues
- ½ tsp Chinese white pepper powder
- 1 tsp five spice
- 2 TBSP dark brown sugar
- 1 tsp dashi or chicken bouillon
- 1 tsp sesame oil
- 2 TBSP water
- 1/3 cup rice wine
- ½ tsp cornstarch
- ¼ cup cilantro
- Place duck tongues the fridge in a 3% salt brine for 12 hours to clean.
- After 12 hours, rinse clean the tongues.
- Set Nomiku water bath to 70C.
Feb 7, 2015
Sous Vide Duck Breast with Fig and Balsamic Reduction
We got two lovely duck breasts from Maple Leaf Farms, so of course we had to sous vide them! We paired them with a nice balsamic and fig reduction and some charred leeks. It. Was. Amazing.
Cook time: 2 Hours Sous Vide
Cook’s note: Greens are a great side to this recipe, in the picture we serve ours with charred leeks.
- 2 7.5oz Duck Breasts (We Used Maple Leaf Farms)
- 1 Tablespoon Fig Jam
- ½ Cup
Dec 23, 2014
Sous Vide Chicken Liver Mousse
Sometimes, you just need a little treat to pick you up on a rainy day. The weather here in San Francisco has been great for the drought, but not for holiday cheer! So here’s a little reprieve: a simple liver mousse with strawberry gelee that’s pretty and easy. You can make this recipe two different ways: one for a super-spreadable, dip-like mousse or two in small, set rectangles (see pictured). This recipe works perfectly for both chicken and duck liver! … Read more
Jun 9, 2014
Jun 9, 2014
Monday Nomday: Sous Vide Duck Breast Salad with Grilled Peaches
Cook time: 40 minutes for beets and 2 hours for duck breast
- 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