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

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 4


For the duck:

    •    salt
    •    pepper
    •    1/4 cup port
    •    6 orange slices
    •    1 garlic clove, crushed
    •    2 skin-on duck breasts
    •    1 tbsp juniper berries, gently crushed
    •    1 golf ball-sized piece of fresh ginger, peeled and thinly sliced

For the sauce:

    •    salt
    •    pepper
    •    1 cup port
    •    2 star anise
    •    1 tbsp butter
    •    1 stick cinnamon
    •    1 shallot, minced
    •    1/2 cup orange juice
    •    1 1/2 cups dark rich chicken stock


  1. Place the duck breasts, orange slices, port, garlic, ginger and juniper berries in a vacuum bag. Season with salt and pepper. Seal the bag and let rest in the fridge for 8 hours.
  2. Let duck come to room temperature, then place in a 135 degree F water bath for 45 minutes.
  3. While the duck is cooking, make the sauce. Place the butter, shallot and spices in a small saucepan and cook for 5 minutes. Add the port. Bring to a boil, and reduce by half. Add the stock then reduce heat to maintain a simmer until the sauce is thick enough to coat a spoon. Add the orange juice and cook for an additional 5 minutes more. Season with salt and pepper, and reserve.
  4. Remove the ducks breasts from the bag and dry with paper towels. Score the skin in a cross hatch pattern. Place skin-side down in a cast iron pan over medium-high heat.
  5. Cook until the skin is crisp, 4 to 5 minutes. Reserve to a plate and let rest for 5 minutes. Cut and serve with the port reduction and a dollop of cranberry sauce.

This great family recipe is thanks to FOOD & WINE at


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