Recipe
Main course
Layers of Medium Rare Duck Breast And Thigh With Sprouts And Red Beets, On A Bed Of “Interestingly Sour” Potatoes
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This delicious and healthy sous vide cooking duck recipe, by Italian chef Giancarlo Morelli, is a feast of flavours you simply can't miss
Ingredients
Ingredients
- Duck 900 g, breast
- Duck thigh 700 g
- Red beets 300 g
- Potato 700 g
- Sweet and sour sauce 100 g
- Sakura sprouts 2 pieces
- Edible flowers ½ piece, dried
- Extra-virgin olive oil 100 g
- Aromatic herbs To taste
- Pepper To taste
- Maldon salt To taste
Info box
- Preparation time
- Cooking time
- Recipe category Main course
- Recipe yield 8
- Recipe cuisine Italian
Preparation
De-bone the duck thighs, add salt and pepper than wrap in plastic wrap.
Put the wrapped thighs in a vacuum pack bag with aromatic herbs and extra virgin olive oil in small quantities.
Cook the thighs in an immersion heater at 65°C for 12-13 hours, then cool in iced water.
Clean the breasts, slice a rhombus into the skin.
Salt and slightly brown both sides with clarified butter.
Let cool, then put the breasts in a vacuum pack bag with aromatic herbs and cook at 65°C for 25 minutes, then let cool in iced water.
Slice the potatoes thin with the mezzaluna and boil for three minutes.
Drain and let cool.
Dress the potatoes with oil, salt and sweet and sour sauce.
Cut the breasts and thighs and arrange them over the potatoes.
Complete the plate with the red beets, sprouts, dried flowers, extra-virgin olive oil and Maldon salt.
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