Sous Vide Duck and Zinfandel Pepper Jelly
2 whole boneless skin on duck breast dried for 24 hours uncovered in the fridge.
½ cup pepper jelly
1 cup demi glaze or brown sauce
2 cups cooked black rice pilaf or any rice of your choice
1 large whole bok choy chopped into course pieces
8 large black berries
¼ cup fresh pea tendrils
salt and white pepper
2 to 4 pre heated large white plates
A word from Chef Brian:
Of all the amazing ways to prepare duck, Sous Vide is my new all-time favorite. It’s because you don’t have to worry about drying out the lean duck meat and you always get perfect temperature results and there is very little messy frying at the stove top. Another bonus is you will be able to spend more time with your dinner guest. If you don’t have a Sous Vide, then use one of many sautéed duck breast recipes on the internet.
Remove duck breast from the package and pat dry with paper towels. Salt and peppers both side and then place duck breast skin side up on a plate and put into your refrigerator for 24 hours to dry out and tighten the skin.
Remove the duck and place in a Criovac and seal under pressure. Place the Criovac duck in your sous-vide at 140 degrees for 1 ½ or hold for up to 2 ½ hours for the final stage.
While the duck is resting in the sous vide, prepare the sauce by taking the jelly and adding the demi glaze together and heat and stir with a whisk to incorporate the two components into and emulsified sauce. Now strain the sauce into a bowl and hold for the final stage.
Prepare rice as per its directions then steam bok choy for 20 minutes and hold.
Now take the duck from the sous vide, open with scissors and drain the jus into a bowl. Place duck breast skin side down into a high sided fry pan and place on medium high heat until the skin starts to crisp. After 4 minutes turn duck over for 1 to 2 minutes and then remove. With the pan still on the heat add the duck jus and sauce and reduce together for 3 minutes.
Slice the duck breast skin side up in the bias. Spoon ½ the warm sauce onto the warmed plate then fan the sliced duck breast and place on top of sauce. Mold the rice in a ramekin and unmold onto the pate and place the steamed bok choy and garnish with the four black berries and pea tendrils to complete your presentation.
Wine note from Chef Brian
Those of you that have followed me for years know that duck is my favorite fowl and it’s my favorite choice to pair with wine. Duck has a wonderful layer of fat that on its own is highly prized for its many uses in the French kitchen. This wonderful component of the duck is why it’s so fun to pair with wine. Wine is a natural companion for ducks fattiness because it’s the acidity of the wine that cleanse your palate and prepares you for that first bite flavor time after time as you switch back and forth between the duck and wine.
Scott Harveys Zinfandel are all excellent choices for this dish. One of the key reasons is that Scoot adheres to Old Word winemaking techniques which generally means balance with proper natural acidity.
New world Zinfandels are purposely made to be fruit forward and you lose that proper acid balance in most new world styles. Though all Scotts Zinfandels rock with this dish, my favorite was his InZINerator. The slightly fruit forward style matched up best with the bright Zinfandel Pepper Jelly reduction yet there was enough acidity to complete this perfect pairing.