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We’ve made a tradition of staying in on Valentine’s Day, avoiding the crowds and lousy pre fixe menus and using the day as an excuse to splurge on food we ordinarily wouldn’t buy. This year we spotted a few pounds of duck breast at Wild Purveyors and decided to keep it simple with a recipe that left ample time to enjoy a couple ChefSteps chocolate soufflés.

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I used the cook time and temp that Polyscience recommended for the duck breast. Once we pulled it from the bath, Ed crosscut the thick fat layer and seared it on high for a few minutes rendering out some of the fat. We tossed the dried sour cherries in the duck fat with a bit of balsamic and used that as a glaze for sliced duck. Please note: a little goes a long way with the cherry glaze, but sure not to go overboard and mask the great flavor in texture of the duck. We also plated the dish with a few leaves of baby arugula and a sprinkle of goat cheese for added depth.

DSCF9470  The duck was great, but the real star of the night were the soufflés we made from a favorite ChefSteps recipes. I recommend that you if you haven’t tried these, you make them immediately (again and again and again). Some of the commenters seemed to take issue with the amount of salt used in the original recipe, but I’m sticking with the experts on this one and vouch for the original ingredients.

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Fowl Valentine's Day
 
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A simple preparation that lets the natural flavor and texture of the duck breast shine. The sour cherry glaze provides a great contrast to the tender duck. A decadent meal for a night in.
Author:
Recipe type: Entree
Serves: 2 servings
Ingredients
  • 1 duck breast
  • 1 pinch salt
  • 1 pinch pepper
  • 2 tbls dried sour cherries
  • 2 tbls balsamic vinegar
  • 1 tblsp goat cheese
  • 1 handful baby arugula
Instructions
  1. Set immersion circulator to 57C
  2. Once water bath is up to temperature, salt and pepper duck breast, seal in a vaccuum bag, and cook for 45 minutes
  3. After duck breast has been submerged for 45
  4. In the dripping from the turkey breast, combine cherries and balsmic and reduce slightly
  5. Slice breast into ¼" slices, top with cherry glaze and sprinkle with goat cheese
  6. Garnish with arugula and fresh bread