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Sliced duck breast served with a raspberry sauce on a white plate with a side of steamed broccoli

Sous Vide Duck Breast With Spicy Champagne-Raspberry Reduction Sauce

Jack Hennessy
Tender, flavorful duck breast with a bright, punchy sauce is the perfect way to celebrate the start of a new year
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Course Main Course
Cuisine American
Servings 2
Calories 746 kcal

Equipment

Ingredients
  

For the duck

  • 2 wild duck breasts plucked with skin on
  • Kosher salt
  • Black pepper freshly cracked
  • 4 large cloves fresh garlic smashed
  • 1 sprig fresh thyme
  • 1 sprig rosemary
  • 1 sprig sage
  • 1 sprig oregano
  • ½ medium Honeycrisp apple sliced
  • 4-5 whole anise stars
  • ½ cup white wine
  • Olive oil

For the sauce

  • 2 medium shallots thinly sliced lengthwise
  • 1 tbsp salted butter
  • 2 large cloves fresh garlic finely minced
  • ½ tsp fresh ginger minced
  • ¼ cup sparkling wine
  • 6-7 ounces raspberry preserves
  • ¼ cup chicken stock
  • ¼ cup port wine
  • 1 tsp chili crisp
  • Zest from half an orange
  • Handful of fresh raspberries

For the garnish

  • Coarse sea salt
  • Fresh basil cut chiffonade

Instructions
 

  • Lightly salt and pepper the duck breasts. Seal the breasts, garlic, fresh herbs, apple slices, anise stars, and white wine into a vacuum-sealed bag. Cook in the sous vide bath at 105 degrees for 2 hours.
  • After one hour has passed, start the sauce. Heat a skillet on medium-low. Add the salted butter. Once it has melted, add the sliced shallots. Lightly salt and pepper.
  • Stir the shallots, cooking until they’re slightly seared and soft. Add the freshly minced garlic and ginger and stir for 5 more minutes. Deglaze the pan with the sparkling wine. Simmer for 5 minutes.
  • Add raspberry preserves, chicken stock, port wine, chili crips, and orange zest. Turn the heat to low and allow it to reduce until it’s thick and sticky. Once there, turn off heat. Rinse fresh whole raspberries and add them to the skillet with the sauce.
  • After 2 hours in the sous-vide bath at 105 F, pre-heat a skillet or grill to a piping-hot 600 to 700 degrees F. Remove the vacuum sealed bag and cut it open. Thoroughly pat-dry the duck breasts until dry; dry meat makes for a better sear.
  • Once dry, add the duck breasts skin-side down to the piping-hot skillet or grill, sear for 1 minute, then flip. Sear for 1 more minute, then remove them from the grill, lightly drizzle them with olive oil, and loosely tent them with aluminum foil.
  • Allow the duck breasts to rest for 10 minutes. To serve, add sauce to the bottom of the dish and add the sliced duck on top. Top the duck with a bit of coarse sea salt and fresh basil. Enjoy!

Nutrition

Calories: 746kcalCarbohydrates: 80gProtein: 47gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 190mgSodium: 257mgPotassium: 988mgFiber: 4gSugar: 52gVitamin A: 364IUVitamin C: 29mgCalcium: 85mgIron: 12mg
Keyword Duck, Sous Vide
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