Mike La Charite, Jason Logsdon

Duck with Cherry Syrup

banner

Preparation info

  • Serves:

    1

    • Difficulty

      Easy

Appears in

Champions of Sous Vide: A Collection of Favorite Recipes from Two Dozen Sous Vide All-Stars

Champions of Sous Vide

By Mike La Charite and Jason Logsdon

Published 2019

  • About

Ingredients

For the Sous Vide Duck Breast

  • ½ Peking duck breast

Method

For the Duck Breast

Cook duck breast Sous Vide for 5 hours at 134°F (56.7°C).

For the Cherry Syrup

Purée the cherries and strain through a fine mesh sieve to collect the juices. Save pulp for an