Crisped Sous Vide Duck Breast with Port Juniper Berries and Oranges

Crisped Sous Vide Duck Breast with Port, Juniper Berries and Oranges

Crisped Sous Vide Duck Breast with Port, Juniper Berries and Oranges

By Food & Wine
Serves 2

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Details
  • Servings:   2
  • Calories:   162
  • Protein:   18g
  •  
  • Fiber:   2g
  • Sugar:   7g
  • Carb Total:   10g
  •  
  • Trans Fat:   0g
  • Saturated:   2g
  • Fat Total:   4g
  •  
  • Dish:   main course
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Cuisine
  • mediterranean
Comments
Ingredients
  • 2 skin-on duck breasts, Magret breasts from Dartagnan.com work great
  • 6 orange slices
  • 1/4 cup port
  • 1 garlic clove, crushed
  • 1 golf ball-sized piece of fresh ginger, peeled and thinly sliced
  • 1 tablespoon juniper berries, gently crushed
  • Salt
  • Pepper
Instructions

Crisped Sous Vide Duck Breast with Port, Juniper Berries and Oranges serves 2 original recipe by Food & Wine.

View original preparation instructions

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