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.
Prepare the sides
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.
Grill the duck
Serve your duck!