Sous Vide Duck Breast With Blackberry Compote
I love bringing the joy of the hunt to the table. This sous vide duck breast appetizer is a delicious way to bring the excitement of the field indoors.
Sous Vide Duck Breast With Blackberry Compote
Montana Knife Company
4
15 minutes
90-180 minutes
285
American
Appetizer
This recipe comes to us from Ashton Mallette, owner and manager of Black Duck Waterfowl and friend of Montana Knife Company.
As a waterfowl outfitter, I love bringing the joy of the hunt to the table. My clients adore this sous vide duck breast appetizer, especially when the duck in question is one they caught that day. It’s a delicious way to bring the excitement of the field indoors.
Ingredients
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Sous vide cooker
Pot or container to submerge the meat
Ziploc bags or vacuum sealer
Cast-iron skillet
High-smoke-point oil (canola, avocado)
Food processor
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2–3 wild ducks, breasted out. (Skin-on is preferable. My favorites are mallard and wood duck.)
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1/4 cup Lea Perrin’s Worcestershire sauce
Fresh, cracked black pepper, to taste (I recommend a heavier hand)
1/4 cup Hardcore Carnivore Camo seasoning
Sprinkle of garlic powder
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1 cup blackberries, plus more for garnish
1 Tbsp. unsalted butter
1 small, minced shallot
1/2 cup red wine (I prefer cabernet sauvignon)
1 Tbsp. lemon juice
3 Tbsp. blackberry jam or preserves
1 sprig of thyme
1/4 tsp. coarsely ground black pepper
Dash of salt
Directions
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Pluck duck breast and breast out, including tenderloins.
Rinse off all blood until cleaned. Pat dry.
Use a sharp knife to score the skin thoroughly. This helps render the fat.
In a bowl or Ziploc bag, mix all the marinade ingredients.
Add duck breasts, then cover the bowl or seal the bag.
Marinate in fridge for minimum 1 hour, but preferably overnight.
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30 minutes before cooking, remove duck from fridge and bring to room temperature.
Preheat sous vide water bath to 129°F for medium-rare doneness.
Remove duck breasts from marinade and place each side by side in a fresh Ziploc or vacuum bag. Seal.
Once water reaches target temperature, submerge bag. For Ziplocs, use the water displacement method and clip top of bag to pot to keep submerged.
Cook duck for 1–3 hours.
When time is up, remove bag and dry duck breasts thoroughly with paper towels.
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Heat the cast-iron skillet over high heat. Add a thin layer of high-smoke-point oil.
When oil is shimmering hot, add duck skin-side down. Press down lightly so the skillet touches all areas of the duck.
Cook 12–20 seconds until a crispy, golden brown crust forms. Flip and repeat on the other side.
Remove from pan and let rest for 5 minutes before slicing.
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Pulse blackberries into coarse puree in food processor. (If you don’t have a food processor, you can simply mash them in a bowl, leaving a few larger pieces.)
Heat 1 Tbsp. butter in a saucepan over medium-low heat.
Add the minced shallot and sauté 7–10 minutes until tender and translucent.
Add red wine and lemon juice. Bring to a boil, then simmer until reduced by half.
Combine and add remaining ingredients. Bring saucepan back to a boil, then simmer for 5 minutes.
Turn off heat and let sit for 5 minutes, then drizzle over sliced sous vide duck breast or serve on the side as a dip.
