Juicy and moist slow cooked duck breast with red cabbage puree

“Like pornography, junk [food] might be tough to define but you know it when you see it” ~Mark Bittman, Food Journalist

To me personally fast food doesn’t have a direct correlation with junk food. Fast can be healthy. Depending on what you eat and where you eat it. However I do agree with Mr Mark Bittman – you know it when you see it. Now slow cooked food is a different story. Especially if we talk “sous vide” – food sealed in vacuum is cooked in a water bath for way longer than normal cooking times at a very accurate temperature, with food cooking through evenly and retaining its moisture. I’ve already written a few posts about my sous vide experiments this summer. It remains one of those kitchen appliances I absolutely want to have in my pantry!

One of the items on top of my “to-sous vide” list was duck breast. I’ve tried cooking it a number of times, but to me (or rather those who ate it), the pan searing didn’t quite do the trick. I need more practice to get to the level of cooking it perfectly – moist on the inside, not overcooked and with that crispy skin on top. Needless to say, it was quite easy with the slow cooking.

Suggestion – if you do get to sous vide cooking, browse for suggested cooking times, try several options and then experiment with the rest. I like to browse chefsteps.com for ideas.
Tried 57 degrees, 60 minutes and 57 degrees, 75 minutes. Second option was juicier and more tender.

Seal it in plastic with a bit of olive oil and herbs (thyme in my case) and cook for the recommended time. Once cooked, remove from plastic and fry in a pan skin side, until it browns and becomes crispy.

In the photos the duck breast is served with red cabbage and red wine puree and wood sorrel pesto Watch the video for the puree (from chefsteps.com):
 
Another side choice for dinner with friends alongside duck breast was plum and red wine sauce. Cook plum slices in a bit of butter in a frying pan, add some red wine and let it simmer until the wine reduces and the sauce thickens.
Bon appétit!

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