Sous-Vide Duck Breast with Cherry Gastrique, Celeriac Purée & Charred Baby Carrots

Ingredients

For the Duck Breast:

• 2 boneless duck breasts, skin on

• Salt and freshly ground black pepper

• 2 sprigs fresh thyme

• 1 garlic clove, smashed

• Vacuum seal bags or freezer-safe zip bags

• Optional: rendered duck fat or 1 tsp olive oil

For the Cherry Gastrique:

• 1 cup fresh or frozen pitted dark cherries

• ½ cup red wine vinegar

• 1 tbsp balsamic vinegar

• 1/3 cup sugar

• 1/4 cup dry red wine (e.g., Pinot Noir)

• Pinch of salt

For the Celeriac Purée:

• 1 medium celeriac (celery root), peeled and diced

• 1 Yukon gold potato, peeled and diced

• 2 tbsp unsalted butter

• 1/4 cup heavy cream

• Salt and white pepper to taste

For the Charred Baby Carrots:

• 6–8 baby carrots, peeled

• 1 tbsp olive oil

• Salt and pepper

• Optional: fresh orange zest

Garnish:

• Micro basil or baby greens

• Cracked pink peppercorns

• Cherry reduction dots

---

Instructions

Step 1: Sous-Vide the Duck

1. Score the duck skin in a crosshatch pattern without cutting into the meat. Season both sides generously with salt and pepper.

2. Place duck breasts in a vacuum bag with thyme and garlic. Seal.

3. Preheat sous-vide bath to 129°F (54°C) for medium-rare.

4. Submerge the duck and cook for 1.5 hours.

5. Remove from bag, pat dry thoroughly, and set aside skin-side down.

Step 2: Prepare Cherry Gastrique

1. In a small saucepan, combine cherries, sugar, red wine vinegar, balsamic, red wine, and a pinch of salt.

2. Bring to a boil, then reduce to medium-low and simmer for 15–20 minutes until thickened and reduced by half.

3. Strain sauce through a fine mesh sieve (optional) or leave rustic with cherry bits. Set aside and keep warm.

Step 3: Make Celeriac Purée

1. In a medium saucepan, add celeriac and potato. Cover with salted water and boil until tender (12–15 minutes).

2. Drain and return to pot. Add butter and mash until smooth.

3. Stir in heavy cream. Season with salt and white pepper.

4. Blend with immersion blender for a silky texture. Keep warm.

Step 4: Char Baby Carrots

1. Blanch carrots in boiling water for 3 minutes. Transfer to an ice bath.

2. Dry completely, toss in olive oil, and sear in a hot cast-iron skillet until deeply charred on the outside but tender-crisp inside.

3. Season with salt, pepper, and a touch of orange zest.

Step 5: Finish Duck Breast

1. In a dry skillet over medium-high heat, place duck skin-side down.

2. Render and crisp the fat for 3–4 minutes until golden and crisp.

3. Flip and sear flesh side for 30 seconds. Rest for 5 minutes before slicing.

---

Plating

1. Swipe or spoon a portion of celeriac purée onto the plate.

2. Slice duck breast diagonally and fan slices over the purée.

3. Arrange 2–3 charred carrots alongside.

4. Drizzle cherry gastrique around the dish or as a central pool beneath the duck.

5. Garnish with micro basil, pink pepper, and optional cherry reduction dots.

---

Pro Chef Notes

• Scoring the duck skin evenly helps the fat render fully and crisp properly.

• Use a blowtorch after searing for extra skin crispness without overcooking the meat.

• The gastrique should strike a balance: sweet, acidic, and rich. Taste and adjust.

• You can smoke the cherries lightly for extra depth if desired.

---

Wine Pairing
Pair with a Pinot Noir or Beaujolais to echo the cherry and cut the richness of the duck. A robust rosé also works well.

---

Nutritional Breakdown (per serving)

• Calories: ~620

• Protein: 35g

• Fat: 35g

• Carbs: 40g

• Sodium: ~800mg

• Fiber: 4g

---

Chef’s Notes
This dish combines the precision of sous-vide with classical French flavor layering: fatty duck, earthy root vegetables, sweet-sour fruit acid, and herbaceous garnish. Elegant but bold, rustic but composed — it earns its place at a Michelin-caliber table.