Sous Vide Duckwith Blueberry Gastric Jus


Juicy, faintly tart blueberry is a fitting counterpoint to rich, flavorful duck. Your taste buds will thank you.


For the Duck:

2 lbs duck breast
1 Tbsp yuzu juice
2 tsp soy sauce
2 Tbsp mirin wine
3 tsp sake
2 sheets of dried kelp (kombu)
4 Tbsp bonito fish flakes
2 shiitake mushrooms, sliced
2 cloves black garlic (optional)
2 tsp plum paste (umeboshi)
2 stalks scallions
Parsley, chopped (optional)


For the Dijon Vinaigrette:

2 Tbsp sherry vinegar
½ Tbsp honey
2 shallots, minced
¼ C extra virgin olive oil
2 tsp Dijon mustard


For the Blueberry Gastric Jus:

½ C white sugar
½ C Port red wine
4 tsp water
½ C apple cider vinegar
2 C blueberries


Potato Salad

1 lb marble potatoes
½ Tbsp extra virgin olive oil
1 tsp sea salt
½ tsp black pepper



Sous vide circulator

Sous vide pouches

Medium saucepan



Cutting board


Prepping time: 1 hour / Cooking time: 25 minutes (excludes sous-vide cooking)


4 servings


For the Duck:

  1. Seal all ingredients in sous vide pouch and marinate for 2 hours. After marinating, cook in a water bath at 138.2°F/59°C for 1 hour. Reserve.


For the Potato Salad:

  1. Rinse potatoes thoroughly and shake off excess water.
  2. Combine potatoes, oil, salt, and pepper in large sous vide bag, making sure to spread the potatoes evenly and flatten the pouch.
  3. Cook in a water bath at 181.4°F/83°C for 1 hour and 35 minutes.


For the Blueberry Jus:

  1. Combine sugar and water in a medium saucepan over medium heat and reduce slowly, about 7-10 minutes.
  2. When the liquid becomes lightly caramelized and light brown in color, pull away from heat and pour in the cider vinegar and port red wine while whisking vigorously. Place back on stove and reduce for additional 5-7 minutes, if desired. Remove from heat, add blueberries, and reserve.


For the Dijon Vinaigrette:

  1. Combine sherry vinegar, honey, shallots, and Dijon mustard. Whisk in olive oil gradually until emulsified. Season to taste.


To Serve:

  1. Sear sous vide duck breast with the skin down (do not add oil or butter) in a sauté pan over medium heat until golden brown and fat is rendered, up to 10 minutes. The time may vary depending on thickness of fat/skin. Then flip and sear the other side of the duck breast for an additional 1-2 minutes or until golden brown. Allow to rest on a cutting board, then slice for serving.
  2. Toss potatoes in Dijon vinaigrette. Place a portion of potato salad on the plate, then place sliced sous vide duck and pour the gastric jus over. Garnish with parsley if desired.

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