Sous Vide Duck Breast with Blackberry Sage Sauce

Do you have ducks in the freezer from a successful hunt this winter? Be sure to try this mouth-watering recipe from Peak to Plate for sous vide duck breast with blackberry sage sauce – delicious! And, don’t miss the chance to whip up duck fat chocolate chip cookies … read on to find out more. ~ The Editors

Perfectly cooked duck breast topped with a sweet and savory pan sauce. The tart and juicy sweetness of fresh blackberries complements the earthy and savory notes of sage, resulting in a mouthwatering and elegant sauce that is the perfect accompaniment to the natural flavor of wild duck meat. Give this fantastic sous vide duck breast recipe a try today!

Recipe Highlights

Elegant: If you’re looking for an elegant duck dish, this one is sure to impress! The golden brown color of the duck skin drizzled with a rich purple sauce makes for a beautiful presentation.
Consistent Results: The sous vide cooking method is the perfect cooking method for consistent results. The water temperature keeps the meat from overcooking, and a quick sear finishes the cooking process without drying out the meat. It turns out perfectly tender and juicy every time!
Full of Flavor: The combination of blackberries and sage is the perfect complement to wild duck breasts. The ingredients reduce into a sweet and savory sauce that will leave you wanting more with each bite!

Ingredients

• Duck Breasts: This recipe uses wild skin-on duck breasts. You can use domestic duck breasts instead. You can also use skinless duck breasts and decrease the searing time. If you’re looking for a duck leg recipe, try this sous vide duck confit. This recipe also works great with sandhill crane. If you have a whole duck on hand, try this roasted duck recipe.
• Duck Fat: This recipe calls for duck fat to sear the breasts in. If you don’t have duck fat available, you can use your preferred cooking fat or oil. For more ways to use duck fat, try duck fat chocolate chip cookies or duck fat pie crust!
• Blackberries: Fresh blackberries are used for this recipe, but you can also use frozen, thawed blackberries.
• Blackberry Brandy: A small amount of blackberry brandy is added to the sauce for extra blackberry flavor. You can skip this ingredient or use unflavored brandy instead.

Find out how to put all these delicious ingredients for “Sous Vide Duck Breast with Blackberry Sage Sauce” together from our friends at Peak to Plate.

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