Honey Balsamic Sous Vide Duck with Warm Radish & Peach Salad

By Bertha Ovens

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Method

Step 1

Place the duck breasts into the vacuum pouch with the honey, balsamic vinegar and a pinch of salt. Pop in the sous vide at 62 degrees for 45 mins.

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Step 2

Once the duck has finished cooking, remove from bag and pat dry to remove any excess moisture.

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Step 3

On a griddle or BBQ, place the peach halves flesh side down until they have a little colour. Remove from heat after a couple of minutes and place to the side.

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Step 4

Do the same to the radish halves, remove from heat and toss in a little olive oil and salt.

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Step 5

In a pan on medium head, place the duck skin side down. This will render the fat without overcooking the meat. Once the skin is crispy and golden, and you have browned the under side very briefly, remove from heat and rest until you have put the rest of the elements to the salad together.

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Step 6

Prepare the dressing by vigorously whisking the ingredients together and season to taste.

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Step 7

Prepare the dressing by vigorously whisking the ingredients together and season to taste.

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For more Bertha Oven recipes visit https://berthaoven.com/

Ingredients:

Duck

• 2 duck breasts  (approximately 250g each)

• 1 tbsp of honey

• 1 tbsp of balsamic vinegar

• Pinch of salt

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Salad:

• 2 peaches  (cut into halves)

• 6 radishes (cut into halves)

• 150g of your chosen salad leaves

• Drizzle of olive oil and sea salt.

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Dressing:

• 1 tbsp honey

• 1 tbsp balsamic

• 1 tbsp of orange juice

• 1 tbsp Olive oil