Seared Duck Breast | Signature Kitchen Suite
searedduckbreast_2880x1150_0
searedduckbreast_2880x1150_0

Seared Duck Breast

Servings
4
Prepping time
15 minutes
Cooking time
30 minutes

(excludes sous-vide cooking time)

Ingredients

Green Curry Paste

  • ¼ C Bird’s Eye chilies
  • 1 Tbsp kosher salt
  • 1½ Tbsp Thai ginger, sliced
  • ⅓ C lemongrass, thinly sliced
  • 2 Tbsp coriander roots and stems, washed
  • ½ Tbsp lime zest
  • 1 Tbsp chili pepper leaves
  • 3 Tbsp shallots, chopped
  • 3 Tbsp garlic, sliced
  • 1 Tbsp fermented shrimp paste
  • 1 tsp ground coriander seeds
  • 1 tsp ground cumin seeds
  • 1 tsp ground cardamom seeds
  • 3 Tbsp vegetable oil

Seared Duck Breast

  • 2 lbs duck breast
  • 1 Tbsp kaffir lime leaves, roughly chopped
  • 1 Tbsp lemongrass, chopped
  • 2 Tbsp shallots, sliced
  • 1 tsp salt
  • ¼ tsp pepper

Thai Green Curry Sauce

  • 4 C coconut cream
  • 3 C coconut milk
  • 1 C young green chilies, sliced
  • 1 tsp ground coriander seeds
  • 1 tsp ground cumin seeds
  • 2 Tbsp palm sugar
  • 5 Tbsp fish sauce
  • 2 Tbsp kaffir lime leaves, torn by hand
  • 2 C Thai basil leaves, torn by hand
  • 1 C green curry paste (see recipe below)

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.

Cuisine Solutions