Method

For the Seared Duck Breast:

Remove duck breast from the refrigerator and place in a sous vide pouch with the lime leaves, shallots, and lemongrass. Seal the pouch and cook at 144°F (62°C) for 1 hour.

Once done, set aside in the pouch to cool for 10 minutes.

Next, score the duck breast and sear skin side down on a hot pan or skillet to render the fat, around 7-10 minutes (time may vary depending on thickness of fat/skin) on low heat. Bring the heat up to medium-high, flip, and sear the other side for 1 minute.

Place seared duck breast on a parchment-lined tray or silicone baking mat and rest for 2 minutes before serving.

For the Green Curry Paste:

Place all ingredients in a food processor and blend until smooth but still thick. Set aside.

For the Thai Green Curry Sauce:

Combine all ingredients in a large sous vide pouch and cook for 2 hours at 174°F (79°C).

Open the pouch and pour contents in a large sauce pot and cook for 5-7 minutes over high heat or until boiling.

Reduce heat to low and set to simmer just before serving.

To Serve:

Slice the duck breast into ¼-inch servings and serve over the Thai Green Curry Sauce in a shallow bowl. Top with additional fresh basil leaves.

For more recipes like this, visit Sous Vide Magazine.

Recipe provided by our partners at Cuisine Solutions.