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Vacuum sealed duck breast, balsamic gastrique, seared foie gras, fresh herb spaetzle, leeks

Vegetables and Fruits, Duck

Here is a cooking technique that will guarantee you perfect results for almost any protein.

A sweet and sour caramel based sauce accompanied by foie gras and a rich delicious garnish.

L'idée déco

A longer cook time in a vacuum bag allows for the proper cooking of the collagen in your protein.  In the case of duck, there isn't too much.

Ingredients

Recipe for 4

Duck

2 Unit(s)
Duck magret
2 Sprig(s)
Thyme
2 Clove(s)
Crushed garlic
1 Big
Vacuum bag
1 Unit(s)
Thermocirculateur

Gastrique sauce

120 Gr
Sugar
100 Ml
White balsamic vinegar
50 Ml
Xérès vinegar
50 Ml
Balsamic vinegar
1 Unit(s)
French shallot
25 Ml
Port wine
325 Ml
Veal stock

Foie gras

16 Unit(s)
Nugget of foie gras

Spaetzle

150 Ml
Water
2 Unit(s)
Egg
200 Gr
Wheat flour
1 Pinch(es)
Salt
2 Sprig(s)
Parsley
8 Sprig(s)
Chives
10 Leaf(ves)
Spinaches

Leeks

1 Unit(s)
Leek
25 Gr
Butter
1 Sprig(s)
Thyme
125 Ml
White wine
  • Butter
  • Salt and pepper
  • Olive oil

Preparation time: 45.00 min

Preheat your Oven at 400.00 °F

  • Preparation

    Prepare the duck breasts by removing the excess fat.  Transfer to your vacuum bags with the garnishes and vacuum seal them.

    Prepare the water bath for the immersion circulator, and set it up for a temperature of 56°C (133°F).

    Peel and mince the shallots.  Prepare the veal stock.  (home made or store bought)  Keep warm.

    Cut the leeks in 4 lengthwise and then rinse well to remove any dirt that may be present.  Slice the leeks.

  • Duck breasts

    Place the vacuum bags with the duck in the water bath and let cook for 3 hours ideally, minimum 1 hour.  Don't worry about over cooking, the temperature will never pass that of the water bath.

    That is what is most interesting about this cooking technique.

    Once ready to serve, remove the duck from the vacuum bags and the sear them fat side down in a skillet with no oil or butter.  Make sure to give them a nice golden coloration.

    Cut the breasts in 2 lengthwise.  They are ready to serve.

  • Gastrique sauce

    In a sauce pot, start cooking the sugar with the white balsamic vinegar.  Bring to a boil and cook until it takes a nice golden color.  Immediately add the rest of the vinegar to stop the caramel from overcooking.  Cook until it has a nice syrup like consistency.

    In a hot skillet with butter, sweat the shallots.  Deglaze with the Port and let reduce.

    Add the caramel and vinegar preparation as well as the veal stock and cook on medium heat for 10 minutes.  Season to taste with salt and pepper.

  • Foie gras

    Sear the foie gras in a super hot skillet.  Transfer to a baking sheet lined with absorbent paper.  Set aside.  Place in the oven to heat through just before serving.

  • Herb spaetzle

    Place all of the greens in your blender.  Bring the water to a boil and then transfer to the blender as well.  Blend until smooth and then pass through a fine mesh sieve.  Let cool.

    Place the flour in a mixing bowl and form a well in the center.  Add the eggs.  Slowly add the herb infused water while mixing.  Add the salt.

    Bring a pot of salted water to a boil.  Place a colander on top (make sure the holes are large enough, 5mm)

    With the help of a spatula, pass the spaetzle mix through the colander so that little bits fall in the boiling water.

    Once they float to the surface, roughly 1-2 minutes, remove them with a slotted spoon making sure to remove excess water.

    5 minutes before serving, sear the speatzle in a hot skillet with butter and season to taste with salt and pepper.  Make sure they are nice and crispy before serving.

  • Leeks

    In a skillet with oil and butter, cook the leeks until slightly tender.  Deglaze with a splash of white wine and season to taste.  Set aside.

  • Plating

    In the center of your plate, make a nice bed of leeks.  Place the spaetzle on top and top that with the duck breast.  Garnish with a generous drizzle of the gastrique sauce and the seared foie gras.

    Finish the plating with some young shoots.

A longer cook time in a vacuum bag allows for the proper cooking of the collagen in your protein.  In the case of duck, there isn't too much.

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