Sous Vide Duck Breast with Caramelized Cabbage

5 from 1 vote

Sous Vide Duck Breast with Caramelized Cabbage

Crispy skinned duck breasts require only a bit of salt and pepper. I like to serve them with some caramelized cabbage, which takes on rich flavors when deeply cooked and gets a lift from lemon and fresh herbs.

Course Main Course

Cuisine French

Keyword cabbage, dairy-free, dinner, duck, easy, egg-free, french, lunch, main, nightshade-free, nut-free, sous vide

Prep Time 5

Cook Time 2 10

Total Time 2 20

Servings

Calories 323kcal

Author Jenny Ross

Ingredients

Duck

12 ounces duck breasts 2 boneless breasts
salt to taste

Cabbage

1 tablespoon butter
4 cups cabbage cored and shredded, 1 head cabbage
1 tablespoon coconut aminos
salt and pepper to taste
1/2 tablespoons lemon juice 1/2 lemon
1 tablespoon parsley minced, for garnish, optional
1/4 cup pork panko optional

Instructions

Season the duck with salt then place into a sous vide-safe bag. Cook sous vide at 130ºF for 2 hours.
While the duck cooks, prepare the cabbage. Heat a large nonstick skillet over medium heat. Add the butter and cabbage along with coconut aminos and 1/4 teaspoon salt. Cook on medium-high heat for about 30 minutes, or until the cabbage has released its liquid, turns golden brown, and just begins sticking to the bottom of the pan, stirring occasionally. Set aside.
Remove duck from the sous vide bag and dry well with paper towel. Place skin side down in a cold cast iron pan. Cook on high heat until sizzling and then reduce the heat to medium-high. Cook until the skin is gold and crispy, about 5-10 minutes total. Rest 5 minutes before slicing.
Reheat the cabbage and stir in more salt and pepper, to taste. Add lemon juice and parsley. Sprinkle with pork panko. Serve along with the duck.

Notes

Protein:Energy Ratio: 1.9

Nutrition