Seared Duck Breastwith Thai Green Curry Sauce

IntermediateIntermediate

Kaffir lime, lemongrass, green chilies: use sous vide to make your main dish sing with global flavor.

Ingredients

Seared Duck Breast

2 lbs duck breast
1 Tbsp kaffir lime leaves, roughly chopped
1 Tbsp lemongrass, chopped
2 Tbsp shallots, sliced
1 tsp salt
¼ tsp pepper

Thai Green Curry Sauce

4 C coconut cream
3 C coconut milk
1 C young green chilies, sliced
1 tsp ground coriander seeds
1 tsp ground cumin seeds
2 Tbsp palm sugar
5 Tbsp fish sauce
2 Tbsp kaffir lime leaves, torn by hand
2 C Thai basil leaves, torn by hand
1 C green curry paste (see recipe below)

Green Curry Paste

¼ C Bird’s Eye chilies
1 Tbsp kosher salt
1½ Tbsp Thai ginger, sliced
⅓ C lemongrass, thinly sliced
2 Tbsp coriander roots and stems, washed
½ Tbsp lime zest
1 Tbsp chili pepper leaves
3 Tbsp shallots, chopped
3 Tbsp garlic, sliced
1 Tbsp fermented shrimp paste
1 tsp ground coriander seeds
1 tsp ground cumin seeds
1 tsp ground cardamom seeds
3 Tbsp vegetable oil

Overview

Equipment

  • Sous vide pouch
  • Vacuum sealer
  • Sous vide circulator
  • Parchment-lined tray or silicone baking mat
  • Food processor

Timing

Prepping time: 15 minutes (30 minutes cooking time; excludes sous vide cooking)

Servings

4 servings

Directions

For the Seared Duck Breast:

  1. Remove duck breast from the refrigerator and place in a sous vide pouch with the lime leaves, shallots, and lemongrass. Seal the pouch and cook at 144°F (62°C) for 1 hour.
  2. Once done, set aside in the pouch to cool for 10 minutes.
  3. Next, score the duck breast and sear skin side down on a hot pan or skillet to render the fat, around 7-10 minutes (time may vary depending on thickness of fat/skin) on low heat. Bring the heat up to medium-high, flip, and sear the other side for 1 minute.
  4. Place seared duck breast on a parchment-lined tray or silicone baking mat and rest for 2 minutes before serving.

For the Green Curry Paste:

Place all ingredients in a food processor and blend until smooth but still thick. Set aside.

For the Thai Green Curry Sauce:

  1. Combine all ingredients in a large sous vide pouch and cook for 2 hours at 174°F (79°C).
  2. Open the pouch and pour contents in a large sauce pot and cook for 5-7 minutes over high heat or until boiling.
  3. Reduce heat to low and set to simmer just before serving.

To Serve:

Slice the duck breast into ¼-inch servings and serve over the Thai Green Curry Sauce in a shallow bowl. Top with additional fresh basil leaves.