SOUS VIDE DUCK BREAST
Steps:
- Set up Sous Vide water bath for 136 degrees.
- Score breast skin on the cross hatch, deeply, but not all the way to the meat.
- Sear duck breasts skin side down until much of fat is rendered and skin is well browned.
- Seal breasts and sous vide at 136 for 90 minutes.
- Remove breasts from bags and save juices for sauce. Sear breasts again until well browned, drain., lightly tent to retain heat
- Pour out all fat. Add stock, wine, herbs, and cherries. Boil down to a thick sauce, smashing or pureeing cherries.
- Slice and serve immediately with sauce.
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