Name: Sous Vide Duck Breast with Smoked Cherry-Plum Compote and Black Garlic-Scallion Relish
Prep time: 30 min
Cook time: 30 min
Total time: 3 h 15 min
Yield: 4 servings
Cuisine: Modernist
Ingredients: 2 (approx. 200-250g each) Moulard or Pekin duck breasts, skin on (total 400-500g); 1 teaspoon (6g) Diamond Crystal Kosher Salt, plus more for seasoning; 0.5 teaspoon (1.5g) freshly ground black pepper; 1 tablespoon (15ml) neutral oil (e.g., grapeseed, canola), for searing; 150g (approx. 1 cup) fresh or frozen dark cherries, pitted; 150g (approx. 2 medium) red plums, pitted and diced (approx. 1/2-inch/1.25cm); 1 small shallot, finely minced (approx. 2 tablespoons); 1-inch (2.5cm) piece fresh ginger, peeled and grated (approx. 1 teaspoon); 2 tablespoons (25g) granulated sugar (adjust to fruit sweetness); 1 tablespoon (15ml) apple cider vinegar; 60ml (1/4 cup) dry red wine (e.g., Pinot Noir) or Port; 0.5 teaspoon smoked paprika; Pinch of red pepper flakes (optional); 4 cloves black garlic, finely minced; 3 scallions (green onions), thinly sliced, white and light green parts only; 2 tablespoons (30ml) neutral oil (e.g., grapeseed); 1 tablespoon (15ml) unseasoned rice vinegar; 1 teaspoon (5ml) soy sauce (use tamari for gluten-free); 0.5 teaspoon freshly grated lime zest (from 1/4 lime)

Magic Sous

Sous Vide Duck Breast with Smoked Cherry-Plum Compote and Black Garlic-Scallion Relish — Magic Sous