Chef Valcepina's take on this classic dish incorporates the sous vide method for unparalleled control over the cooking process. This results in incredibly tender and juicy duck breast, every time. Here, we're sharing a rendition inspired by our Osteria Il Triciclo experience, complete with sous vide instructions.
Flavored salt with rosemary, sage, and thyme (homemade or store-bought)
1orange
Wateras needed
Corn starch
Instructions
Lightly season your duck breasts with the flavored salt.
Place each breast in a separate vacuum bag (or zip-lock bag using the water submersion technique).
Set your sous vide cooker to 135°F (57°C) and cook for 4 hours 30 minutes.
Searing the Duck:
Heat a pan with a drizzle of oil over high heat. Add a pinch of flavored salt.
Pat the duck breasts dry and sear the skinless side first for 10 seconds.
Flip the duck, placing the skin side down. Add a weight (like a meat tenderizer) to press down on the skin and cook for 2 minutes, or until nicely browned.
The Orange Sauce:
Remove the duck from the pan and set aside. Lower the heat to low.
Squeeze the juice from a fresh orange into the pan, scraping up any browned bits.
In a separate bowl, whisk together a few drops of water and cornstarch to create a slurry.
Slowly add the cornstarch slurry to the orange juice, whisking constantly, until the sauce reaches your desired consistency.
Slice the duck breast thinly and arrange on a plate. Spoon the warm orange sauce over the duck.
Notes
A Berrylicious Bonus: Chef Valcepina shared that this recipe can also be adapted for a delightful berry sauce! Simply replace the orange juice with fresh or frozen berries (no thickener needed) and follow the same steps for the sauce.