Smoked Cherry Sous Vide Duck Breast with Tart Cherry Spiced Risotto, Crispy Duck Skin, Foie Cherry Mousse & Spicy Carrots
by Executive Chef Jeff Bonilla in San Diego, CA.
INGREDIENTS
- 10 fl. oz. rendered Duck Fat
- 200 g. Montmorency frozen tart cherries
- 25 g. Montmorency cherry concentrate
- 1 ea. Cinnamon Stick
- 1 ea. smashed Star Anise
- 2 ea. whole clove
- 15 g. fresh chopped garlic
- Sprig of Rosemary & Thyme
- Pinch of Cayenne
- tt. Fresh cracked salt & pepper
- 4 ea. Duck Breast (cleaned and scored)
- Cherry wood / hickory wood pellets as needed
DIRECTIONS
- Fill smoker with pellets as needed. Turn on to 225 degs and let it come to temp. Place all ingredients but the duck breast in the pot. Once the smoker is up to temp place the pot in the smoker and smoke for 6 hours to infuse smoke.
- Clean and score your duck breast and place ea breast in a chamber bag. Once the fat has smoked and allowed to cool. Remove the cinnamon, star and clove. Evenly distribute the smoked marinade and its contents as best as possible per each bag. Chamber and clean. Set your circulator for 55 c Place your duck breast in bath and let it go hard for 4 hours.
- Once done circulating and ready to cook. Heat up a dry skillet to blazers. Drop duck breast skin side down adding cherries and herbs and let it do its thang until golden and crispy. (Not long, you must watch it closely) Strain fat and save for a rainy day. Enjoy your perfect and cherry lovely duck breast.
Learn more about Executive Chef Jeff Bonilla at his Chef’s Roll Profile.
