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Sous-vide duck breast with orange sauce - a recipe that is guaranteed to impress!
If you are looking for an unusual dish that is perfect for festive occasions or a special dinner, this duck breast is just the thing. The sous-vide method makes the meat particularly tender, while the diamond-shaped skin is fried in the pan until deliciously crispy. The fruity-tart combination of orange juice, orange zest, butter and soy sauce creates a sophisticated flavour that will tantalise your taste buds.
Whether for an elegant Christmas menu or a romantic dinner - this duck breast will delight everyone at the table. Try out the recipe and bring Michelin-starred cuisine straight into your home!
Place the fillets side by side in a cooking bag. Add the orange zest, orange juice, butter and soya sauce. Vacuum-seal the bag and cook the meat at 60 °C for about 30 minutes.
Then remove the fillets from the bag and carefully pat dry with a kitchen towel. Make a diamond-shaped incision in the skin, leaving a maximum cutting distance of 4 mm.
Heat a pan without fat and fry the fillets on the skin side until crispy. Then fry briefly on the flesh side until lightly browned.
Finally, portion the meat and season with salt and pepper.
Tip: The fat melts out during frying so that the fillets are fried crispy in their own fat.
