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Sous-vide cooked duck breast with cherry jus, smoked beetroot and red chicory — image

Sous-vide cooked duck breast with cherry jus, smoked beetroot and red chicory

Sous-vide cooked duck breast, crispy on the skin. Served with cherry jus made from Rodenbach Alexander, smoked beets and red chicory.

Ingredients

Salt and pepper
5Magret de canard Bretagne

Shallot
Butter
250mlRodenbach Alexander beer
12gSugar
250mlDemi-glace
15gMaizena express brown binder

5Smoked beets
100mlBeet juice
100mlLiquid from jarred beets
15gDeep smoke

Cresses
150gChicory
150gRed chicory

Preparation

  1. Cook the duck breast sous-vide for about 40 minutes at 60°C.
  2. Sear the duck breast skin-side down.

  1. Sauté the shallots in butter.
  2. Add the sugar and let it caramelize lightly. Deglaze with the beer.
  3. Reduce by about half.
  4. Add the demi-glace and bring to a boil again.
  5. Thicken the sauce with cornstarch, add the cherries and let them cook along.

  1. Mix the beet juice with the balsamic vinaigrette and season with Deep Smoke.
  2. Quarter the cooked beets and briefly heat and marinate them in the vinaigrette.

  1. Serve the dish with boats of white chicory, red chicory and cress.