Nov 29 • Recipes
Sous Vide Duck Breast with Sweet Potato Purée, Bacon–Onion Jus, Potato Fondant & Creamed Asparagus Sauce
Components
- Sous Vide Duck Breast (medium-rare, crispy skin)
- Silky Sweet Potato Purée ← Your requested update
- Bacon–Onion Jus
- Potato Fondant
- Creamed Asparagus Sauce
- Charred Onion Petals (garnish)
1. Duck Breast (Sous Vide + Crispy Skin)
Ingredients
- 2 duck breasts
- Salt & pepper
- 1–2 sprigs thyme
- 1 garlic clove, lightly crushed
Instructions
- Trim & Score: Lightly score the duck skin in a crosshatch. Season both sides with salt and pepper.
- Bag: Add duck breasts, thyme, and garlic to a vacuum bag.
- Sous Vide:
- Sear:
- Rest: Let rest 5 minutes before slicing.
2. Silky Sweet Potato Purée (Updated Component)
Ingredients
- 2 large sweet potatoes, peeled & cubed
- 2 tbsp butter
- 1–3 tbsp cream (or milk), as needed
- Salt to taste
- Optional: a touch of smoked paprika or maple syrup
Instructions
- Boil: Simmer sweet potato cubes in salted water until completely tender.
- Drain & Dry: Drain and let steam-dry 1–2 minutes.
- Blend: Add to a blender with butter, a splash of cream, and salt.
- Purée: Blend until velvety smooth. Add cream as needed.
- Finish: Adjust seasoning. Keep warm.
3. Bacon–Onion Jus
Ingredients
- 2 slices smoked bacon, chopped
- 1 small onion, diced
- 1 garlic clove, smashed
- 1 tbsp tomato paste
- 1 cup beef or duck stock
- 1 tsp balsamic vinegar
- Optional: small knob of butter to finish
Instructions
- Sauté bacon until crisp.
- Add onion and cook until deeply caramelized.
- Add garlic and tomato paste; cook 1 min.
- Deglaze with stock; simmer 10–15 min until reduced and glossy.
- Strain; finish with balsamic and a touch of butter.
4. Potato Fondant
Ingredients
- 2 large potatoes, cut into cylinders
- Butter for searing
- Chicken or vegetable stock
- Thyme
Instructions
- Sear flat sides in butter until golden.
- Add stock and thyme; simmer gently until tender (10–15 min).
- Reduce remaining liquid to glaze the fondants.
5. Creamed Asparagus Sauce
Ingredients
- 1 bunch asparagus (trimmed; tips reserved)
- ½ cup cream
- 1 tbsp butter
- Salt
Instructions
- Blanch asparagus stems; shock in cold water.
- Blend with cream and butter until very smooth.
- Season lightly and strain for a refined texture.
6. Charred Onion Petals
Instructions
- Peel a small onion and separate into petals.
- Sear the cut sides in a hot pan until blackened but still firm.
- Season lightly.
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Sous Vide Duck Breast with Sweet Potato Purée, Bacon–Onion Jus, Potato Fondant & Creamed Asparagus Sauce
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