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Sous vide duck breast, blackberry sauce, roasted vegetables
Sous vide duck breast, blackberry sauce, roasted vegetables

Before you jump to Sous vide duck breast, blackberry sauce, roasted vegetables recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy.

In general, people have been conditioned to think that “comfort” foods are terrible for the body and have to be avoided. Often, if your comfort food is essentially candy or other junk foods, this is true. Otherwise, comfort foods may be extremely nourishing and good for you. There are a number of foods that basically can improve your moods when you eat them. When you feel a little down and are in need of an emotional boost, try a couple of these.

Build a trail mix out of seeds and/or nuts. Your mood can be improved by eating peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, etcetera. This is because these foods are loaded with magnesium, which helps to raise your production of serotonin. Serotonin is known as the “feel good” chemical substance and it tells your brain how you should be feeling at all times. The more of this chemical in your brain, the better you’ll feel. Not only that but nuts, particularly, are a great source of protein.

As you can see, you don’t need junk food or foods that are bad for you just so to feel better! Try several of these instead!

We hope you got insight from reading it, now let’s go back to sous vide duck breast, blackberry sauce, roasted vegetables recipe. You can cook sous vide duck breast, blackberry sauce, roasted vegetables using 17 ingredients and 6 steps. Here is how you do that.

The ingredients needed to make Sous vide duck breast, blackberry sauce, roasted vegetables:
  1. Use 2 duck breasts
  2. You need 1 pinch ground cloves
  3. Provide cumin
  4. You need Cayenne pepper
  5. Get pink Himalayan salt
  6. Use black pepper
  7. Prepare 100 ml lychee wine (or other sweet wine)
  8. Get 3 tbsp honey
  9. Get 1 tbsp brown sugar
  10. Provide 1-2 pinches garlic salt
  11. You need 0.5 tsp grated ginger
  12. Provide 200 g blackberries
  13. Prepare 1 carrot (optional)
  14. Take 1 leek (optional)
  15. Prepare 1 broccoli head (optional)
  16. You need 1 red onion (optional)
  17. Prepare turmeric, cinnamon, olive oil (optional)
Steps to make Sous vide duck breast, blackberry sauce, roasted vegetables:
  1. Rub cloves, pink salt, cumin, Cayenne pepper and ground black pepper on the duck breasts. Let them rest in the fridge for a couple of hours, then vacuum-seal them in a food-grade plastic bag and cook for 2 hours in a pre-heated sous vide bath at 58°C. Cooking time and temperature depend on how thick your duck breasts are - I use this website as a reference guide: (http://www.codlo.com/blogs/codlo/17607193-the-ultimate-guide-to-sous-vide-time-temperature)
  2. For the blackberry sauce, place honey, liqueur, brown sugar, grated ginger, garlic salt and black pepper in a saucepan and bring to boil. Let the mixture simmer for 10 minutes, then add the blackberries and stir well. Coarsely mash the blackberries with a fork. Let the sauce cook for another 15 minutes or until it becomes thick and syrupy.
  3. After the duck breasts are cooked, sear them (from the skin side) on a pan for 3-5 minutes or until the skin becomes golden-brown and crispy. There is no need to add fat because the duck will release enough fat for the breasts not to stick to the pan.
  4. I have served my duck with oven-roasted leek and broccoli, caramelised onion and carrot purée.
  5. For the caramelised onion, cut a red onion in wedges, season with olive oil, cinnamon, brown sugar, cumin, salt and pepper and roast in the oven at 200°C for 10 minutes. You can add leek and broccoli, lightly seasoned with olive oil, salt and black pepper.
  6. For the carrot purée, peel and dice a large carrot. Cook it for 30 minutes (or until tender) in a pot of boiling water, then drain and purée with a hand blender. For an optimal texture, filter the puréed carrot through a sieve, then add half a teaspoon of turmeric, half a tablespoon of brown sugar and a pinch of salt. Plate as preferred and serve immediately!

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