Serves 4
Ingredients
- 4 Duck Breasts
- 500g Sweet Potatoes
- 250g Carrots
- Parsley
- 200g Green Beans
- 3 Red Onions
- 3 Tbsp Olive Oil
- 3 Tbsp Brown Sugar
- 200ml Tawney Port Wine
- 5 Tspn Cranberries
- 10 Prunes
- Cinnamon, cardamon & nutmeg
- Salt & pepper
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Step 1
Sous Vide Duck
First, cook the duck breast sous vide style. This means, place the duck in a vacuum-sealed bag and cook it in water at 54°C for 2 ½ hours.
Without a Sous Vide Device
If you don’t own a sous vide device, you can also prepare the duck breast in the oven. In this case, grill it on the Otto Grill first and then put it in a pre-heated oven at 160°C. If it weighs around 180g cook the duck for 8 to 10 minutes. If it weighs around 270g cook it for 12 to 15 minutes.
Step 2
Prepare the sides
While your duck breast is in it’s warm sous vide bath, just 15 minutes before it should be finished, you can start preparing the sides for your feast. Peel the carrots and steam them together with the sweet potatoes for about 15 minutes (or in the oven at 180°C – but if you are baking your duck breast, you can bake these at the same time and temperature!). Chop the parsley finely, cut the green beans on both ends and put it all aside until ready to cook.
Step 3
Prepare the onion-chutney in port wine sauce
While the carrots and potatoes are cooking: cut the onions into rings and sautée them in a pan with coconut oil. As soon as they release roast aromas, you can add 3 Tbsp. of brown sugar and let it caramelise or let them carmelise in its own sugars at the lowest temperature. Douse the caramelised onions generously with port wine and add prunes to the relish.
The best option is a Tawney port wine because it has similar aromas as the fruit and nuts used int his recipe. For a Christmassy note, add a pinch of cinnamon, cardamom and nutmeg. Let the mass stew at a moderate temperature and season it with salt and pepper. Once the chutney has reached the desired consistency, cover it and take it off the stove. In the meantime, cook the green beans until they are firm in their touch.
Step 4
Grill the duck
Take the duck breast out of the water bath and get rid of the vacuum bag. Cut the skin crosswise — not only because it looks nice but also to release heat from the inside and ensure a consistent grill. Afterwards, place the duck breast on the cool grill grate and then put it all together into the Otto Grill. Set the Meat-O-Meter to stage 5 and grill it on the lowest temperature stage. A really crispy crust will form on the duck within a few seconds while the meat stays pink and tender on the inside. Take the crispy duck off the grill after two minutes.
Step 5
Serve your duck!
Sprinkle the mashed sweet potatoes and carrots with parsley and serve it together with the beans on the preheated plates. Carve the grilled duck breast across the grain, salt it a little and arrange the slices in a row. Add the onion port wine chutney and serve it all together straight away. You can lean back now and enjoy the astonished looks on your guest’s faces!
