Sous Vide Duck with Marinated Apples and Kohlrabi Parmetier by Simple Pleasures
1 serving
60 minutes
This exquisite recipe for duck breasts prepared using sous-vide technology combines sophistication and harmony of flavors. The duck, marinated in orange zest and cloves, acquires a delicate aroma and rich taste. Thanks to low-temperature cooking, the meat remains juicy and tender. Apples marinated in orange juice with turmeric add a subtle tartness and spiciness, highlighting the depth of the flavor profile. The kohlrabi parmentier made with leeks and milk adds a creamy texture and light sweetness, creating the perfect balance. Inspired by European traditions, this recipe will adorn the festive table, providing pleasure with every bite.
1
Marinate duck fillet in a mixture of spices: salt, pepper, orange zest, and cloves.
- Duck fillet: 1 piece
- Salt: 1 teaspoon
- Ground black pepper: 1 teaspoon
- Orange zest: 30 g
- Carnation: pinch
2
After 1 hour, wrap the fillet in a vacuum bag and send it to the preheated oven at 57 degrees for 1 hour.
3
We marinate apples in orange juice. We add turmeric, salt, and sugar.
- Apple: 1 piece
- Turmeric: pinch
- Salt: 1 teaspoon
- Sugar: to taste
4
Sauté leeks in butter with finely chopped kohlrabi.
- Leek: 1 stem
- Kohlrabi: 1 piece
5
Pour in milk and simmer for 15 minutes until done.
- Milk: to taste
6
Blend the resulting sauce until smooth.
7
Beautifully arrange duck fillet, apples, and parmesan on a plate and serve at the table.