• Prep time: 10 minutes
• Cook time: 25 minutes
• Yield: Serves 4
For the duck:
• 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:
• 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
- 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.
- Let duck come to room temperature, then place in a 135 degree F water bath for 45 minutes.
- 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.
- 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.
- 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 https://www.foodandwine.com/recipes/crisped-sous-vide-duck-breast-port-juniper-berries-and-oranges