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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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 duck breast recipe, by Italian chef Giancarlo Morelli, is a feast of flavours you simply can't miss.

Ingredients
Ingredients
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  • 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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Comments
  • morticae said on

    I think you meant "mandoline" for the potatoes. A mezzaluna is going to have a tough time making thin slices.

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