Passionfruit Sous Vide Duck

This recipe series is brought to you by community news service COLlive and Kettle & Cord, the home essentials store in Crown Heights. Today Gitty Rapoport presents her recipe for Passionfruit Sous Vide Duck.

While once relegated to the realm of culinary professionals, sous vide cooking has recently emerged as a popular cooking method at home, especially with the rise of affordable home sous vide machines.

The science of sous vide is simple: The precise control allows you to cook food to the exact temperature you want. Add the fact that you don’t need to monitor your food while it’s cooking, and it’s no surprise that sous vide’s popularity is only growing.

This duck recipe combines the subtle, earthy thyme with the flavorful, tart passionfruit to create a dish that both looks and tastes delightful.

Watch below as Gitty Rapoport demonstrates her Passionfruit Duck recipe:

You will need:

1 tbsp olive oil

2 duck breasts

Thyme sprigs

Salt and pepper

Sauce

1 tbsp olive oil

2 passion fruits (pulp)

2 cloves garlic

2 oranges ( juice)

1 tbsp soy sauce

1 tbsp honey

Salt

Directions:

Score the skin, careful to not cut the flesh. Season sides with salt and pepper, place into a ziploc bag.

Drizzle with olive oil and place thyme sprigs in the bag. (Don’t close the bag yet.)

Place the Anova in a pot of water and set the temp to 137°F. When water reaches temp, slowly lower bag into the water. When the duck is submerged, seal the bag and leave for 45 minutes. Max: 4hrs.

Heat oil in a small sauce pan. Saute garlic then add passion fruit, orange juice, soy sauce, salt and honey. Bring to boil and let simmer for 7-9 minutes until liquid reduces 2/3.

Heat a cast iron skillet and place skin side down for 2-3 minutes until crispy. Flip and sear meat side for 30 seconds. Slice duck, top with passion fruit sauce and serve over a plate of fresh greens.