Duck with Cherry Syrup

Cooks: 134°F (56.7°C) for 5 hours

Recipe by Kevin Holmes Liddell


For the Sous Vide Duck Breast

  • ½ Peking duck breast

For the Cherry Syrup

  • 8 ouncessous jus”. This is the liquid collected from previous Sous Vide cooking events. I save mine and clarify it to make sauces.
  • 16 ounces sweet cherries. I use frozen cherries that I defrost.

For the Mushroom Bacon

  • ½ pound shiitake mushrooms
  • European butter
  • Liquid smoke to taste.


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 another use. Reduce sous jus and cherry juice until it becomes a syrup.

For the Mushroom Bacon

Slice mushrooms thinly and sauté in butter until crisp and nicely browned. Add liquid smoke to taste.

To Finish

Remove duck breast from bag, pat dry and score the fat.

Heat a pan to low to medium and place the duck breast fat side down. Render out and drain the fat until there is ⅛” of fat attached to the breast meat.

Slice breast in thin biased strips and plate garnished with thinly sliced chives. Spoon sauce around the breast and garnish with mushroom bacon.

To Finish

  • Sliced chives