Go toLog in Go toCreate account
303-284-3828 0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
    Blog Menu

    Sous Vide Duck with Blackberry Pan Sauce

    Sous Vide Duck with Blackberry Pan Sauce

    Author: Annie Weisz of Peak to Plate

    Duck breasts can be difficult to cook to a perfect medium-rare. Using a sous vide machine takes the guesswork out of cooking them to the proper temperature. Sous vide translates to "under vacuum" in French. Sous vide is a method of cooking that involves the process of vacuum-sealing food and immersing it in a precisely controlled warm water bath.

    The result is tender, succulent duck meat with a perfectly uniform doneness throughout. A blackberry pan sauce with notes of fresh sage and red wine perfectly complements the earthy flavor of wild duck meat. The presentation of this dish exudes a stunning elegance and is sure to impress in both looks and flavor!

    Tips and Tricks:

    • You can use skinless duck breasts instead of skin-on and decrease the searing time.
    • Fresh blackberries are used for this recipe but you can also use thawed frozen blackberries.
    • If your vacuum bags have a smooth side, place the skin on the smooth side so that the pattern doesn't change the appearance of the skin.
    • This sauce is also delicious with steak and meaty fish like salmon. You can cook your steak or fish in a cast iron pan, then follow the same instructions for the sauce.


     Sous Vide Duck with Blackberry Pan Sauce

     Prep Time: 10 minutes

    Cook Time: 1 hour 20 minutes


    • vacuum sealer
    • sous vide machine
    • cast iron pan
    • fine mesh strainer


    Duck Breasts:

    • 4 duck breasts, skin-on
    • 1 tablespoon salted butter
    • 4-6 fresh sage leaves
    • salt and pepper, to taste
    • 1 tablespoon duck fat (or other cooking fat)

    Blackberry Pan Sauce:

    • 1 tablespoon salted butter
    • 2 tablespoons shallots, finely diced
    • 1 tablespoon fresh sage, finely chopped
    • 2 tablespoons blackberry brandy (optional)
    • ¾ cup red wine
    • 1 ½ cup fresh blackberries
    • salt and pepper, to taste


    Duck Breasts:

    • Preheat a sous vide machine to 120°F.
    • If your duck breasts have a thick layer of fat under the skin, score the skin of each duck breast with a sharp knife in a diamond pattern. If your duck breasts do not have a layer of fat under the skin, don't worry about scoring them.
    • Season duck breasts all over with salt and pepper.
    • Place sage leaves and butter in the vacuum bag then place duck breasts in the bag in a single layer on top of the butter and sage.
    • Seal the bag with a vacuum sealer.
    • Place the sous vide bag in the preheated water bath and cook for 1 hour.
    • When the meat has about 5 minutes left in the water bath, preheat a cast iron pan over high heat. Watch it carefully so it doesn't start smoking.
    • Remove the bag from the water bath. Cut the bag open with scissors and remove the meat. Remove the sage leaves and carefully pat the meat dry with a paper towel. Re-season with salt and pepper if it looks like it has lost the seasoning.
    • Once the pan is really hot, add the duck fat and let it melt. Immediately add the duck breasts, skin side down.
    • Cook for 1-2 minutes or until the skin is crispy and golden brown.
    • Flip and cook an additional 1-2 minutes, or until the internal temperature reaches 125-130°F for medium-rare.
    • Remove the breasts from the pan and let them rest while you prepare the sauce.

    Blackberry Pan Sauce:

    • Turn the heat down to medium. Add butter to the pan and swirl to coat the pan. Add in shallots and sage. Cook for 1-2 minutes or until shallots are starting to soften and the sage is fragrant.
    • Add in blackberry brandy and red wine to deglaze the pan. Bring to a simmer and season with salt and pepper. Stir to combine then add in the blackberries. Gently squish the blackberries while they're cooking. Simmer for 10 minutes or until sauce is reduced by half, stirring frequently.
    • Strain the sauce through a fine mesh strainer. Use a spoon to squish the blackberries through the strainer, leaving the seeds and skins behind.
    • The sauce should be the consistency of a thick syrup. If it is not thick enough, return the strained sauce to the pan and simmer, stirring frequently, until the desired consistency is achieved. Remove the sauce from the pan immediately or it will continue to reduce.
    • Slice duck breasts into ½" slices. Drizzle blackberry sage sauce over the top and sprinkle with sea salt, if desired. Enjoy!


    Pad Thai with Elk Roast

    Pad Thai with Elk Roast
    This recipe makes a big batch, but it’s so good, you won’t get tired of eating it. You can cook once and have multiple meals throughout the week or freeze it for later. This Pad Thai freezes and reheats surprisingly well in vacuum-sealed bags. You can freeze it in individual servings to have on hand for a quick lunch or as a boil-in-bag meal for hunting camp. You can eat it as is or top it with chili crisp for extra spice, a squeeze of lime juice, peanuts, and cilantro leaves. Enjoy!


    Elk Steak Crostini Sandwiches

    Elk Steak Crostini Sandwiches
    Elk steak crostini sandwiches: Wildly delicious, a bite of untamed flavor between crunchy, cheesy slices. Savor the wild and toasty goodness packed in each bite with a drizzle of homemade horseradish cream sauce. Whether you’re looking for a shareable appetizer or a fun mini entrée, this recipe is a great way to make a small amount of elk steak go a long way.


    The Remarkable Advantages of Sitka's Core Merino Collection

    Sitka's Core Merino Collection
    When it comes to hunting, having the right gear can make a world of difference in your overall experience. One crucial aspect that outdoor enthusiasts often grapple with is finding the perfect balance between warmth, durability, and stealth. Meet the new Core Merino Collection by Sitka Gear, a game-changing innovation that seamlessly combines the exceptional qualities of merino wool with the durability needed for demanding hunting environments.