Sous Vide Duck Breast Recipe

Ingredients

2 piece Duck breasts

175 milliliters Latigo or port wine

1 handful cherries, chopped

2 cups chicken stock

1 salt & pepper

Set up Sous Vide water bath for 136 degrees.

Score breast skin on the cross hatch, deeply, but not all the way to the meat.

Sear duck breasts skin side down until much of fat is rendered and skin is well browned.

Seal breasts and sous vide at 136 for 90 minutes.

Remove breasts from bags and save juices for sauce. Sear breasts again until well browned, drain., lightly tent to retain heat

Pour out all fat. Add stock, wine, herbs, and cherries. Boil down to a thick sauce, smashing or pureeing cherries.

Slice and serve immediately with sauce.