If you’re a busy person, you will find sous vide cooking as the most practical cooking method. Basically, you just have to put all the ingredients inside a plastic wrap and let it cook by itself in a sous vide machine.
Sous vide cooking has a lot of advantages. It is healthy, practical, and effective. That’s why it is one of the best ways to cook vegetables and fatty meats like the duck breast. If you cook the duck breast sous vide you will retain the most of its flavor and moisture because the meat is sealed in a container while it is cooked.
Veggies are also good when cooked sous vide because it will preserve their flavor, texture, and nutrients. You can also store the cooked duck breast inside the fridge and reheat it once you’re ready to eat it.
Recommended reading: Ultimate Guide to the Best Sous Vide Vacuum Sealers
Here’s one of the ways you can prepare a duck breast and veggies on your next meal time.
- Duck Breast
- Bundle of Asparagus
- Preheat the sous vide machine at 186°
- Wash the asparagus clean.
- Trim the end part of the asparagus about an inch long.
- Place the asparagus inside the pouch before adding a little amount of oil in it.
- Use a vacuum sealer to seal the asparagus inside the plasticpouch.
- Set the asparagus pouch aside.
- Take the duck breast and pat it dry.
- Make a few shallow cuts on the skin side of the duck breast so it can efficiently absorb the seasonings while being cooked in a sous vide machine.
- Dry rub the duck breast with salt, pepper, and paprika.
- Place the duck breast inside a plastic pouch. If you want to use a zip lock bag, make sure that the water temperature is less than 158°F before plunging the duck breast pouch into the sous vide machine.
- Add a little amount of oil.
- Use a vacuum sealer to remove the air inside the pouch and to seal it at the same time.
- Place the asparagus in the sous vide machine and wait for 3-4 minutes until it gets to cook.
- Add two cups of tap water in the machine to stop the asparagus from cooking and to drop the temperature.
- Set the temperature down to 137°
- Place the pouch of the duck breast inside the sous vide machine along with the asparagus pouch.
- Let the duck breast cook for at least 1 hour.
- Remove the duck breast and the asparagus pouch out of the sous vide machine.
- Remove the asparagus out of its pouch and plunge it immediately into iced water for few seconds, just to stop it from further cooking.
- Dry the asparagus and put some salt and pepper.
- Remove the duck breast in its pouch and quickly sear it in a frying pan or a cast iron.
- Place the duck breast and the asparagus on a serving plate beautifully.