I’m really liking experimenting with Sous Vide Cooking, Sous vide meaning under vacuum. There are many benefits to this method, here are some:-

Consistency. Because you cook your food to a precise temperature for a precise amount of time, you can expect very consistent results.

Taste. Food cooks in its juices. This ensures that the food is moist, juicy and tender.

Waste reduction. Traditionally prepared food dries out and results in waste. For example, on average, traditionally cooked steak loses up to 40% of its volume due to drying out. Steak cooked via precision cooking, loses none of its volume.

Flexibility. Traditional cooking can require your constant attention. Precision cooking brings food to an exact temperature and holds it. There is no worry about overcooking.

 

Serves 2

For the Duck:-

2 x Duck Breasts

Salt & Pepper to taste

1 tbsp oil for searing

For the Vegetables:-

Handful of Cherry tomatoes

Few basil leaves

Couple sprigs of Rosemary

100-150g Mangetout

For the Blue Cheese Sauce:-

100ml Creme Friache

50g Blue Cheese (I used Roquefort)

1 tbsp butter

 

1. Season the duck breasts and score the skin. Vacuum pack.                                         
2. Heat a large pan of water to between 58-60 deg C, place vacuum pack into the pan making sure its full immersed in the water, put on lid and cook for about 2 hours.                                                                                                          
3. Meanwhile vacuum pack all the vegetable ingredients and immerse this in the water at same temperature for about 45 minutes.                                               
4. Just before serving, melt the butter in a pan on medium heat, reduce to a low heat and gently heat through the creme friache (do not boil), crumble in the blue cheese and mix through until warm.
5. Remove the duck breast from vacuum bag. Heat a little oil to high in a pan and sear the meat for about 1-2 minutes on skin side or until slightly crispy and 1 minute on other side, remove and allow to rest for a few minutes. Slice and serve on top of the vegetables with the sauce. Yummy!