Sous Vide Duck Breast

• porsi: Serves: 2 servings

Bahan-bahan

2 large boneless duck breast halves 480g, skin-on

1 teaspoon salt, 2 teaspoons freshly minced garlic, ½ teaspoon freshly ground black pepper, 1/3 teaspoon dry thyme, 1/3 teaspoon peppercorn

1 tablespoon vegetable oil

Apricot sauce (optional):

1 large ripe apricot, peeled and cored, mash with 2 tablespoons water

2 teaspoons sugar.

Petunjuk

Clean duck breasts then rub on all ingredients 2. Cover and chill in the fridge for 2 hours. Rinse off spices and place duck breasts in a Ziploc bag, remove air and seal it.

Add water in the InstantPot up to 7-cup mark. Leave the lid open, turn on power and press “Keep warm” button. After 20 minutes, place the Ziploc bag in the water bath for 35~40 minutes.

Remove the bag from the water and pat dry duck breasts. Sear skin side of duck breasts in a non-stick frying pan with 1 tablespoon vegetable oil at medium-high heat until golden. Turn over and cook for another 20 seconds.

Slice the cooked duck breasts and serve with apricot sauce.

Apricot sauce: mix ingredients 4 and 5 in a small pot, bring to boil on high heat then simmer 5 minutes at low heat.