Having added a sous vide to the kitchen arsenal, duck breast is going to be on the menu rather frequently. Why? Because my Partner in Crime has perfected the art of cooking duck in the sous vide. Never before have I had duck that is so juicy or full of flavour. Duck is fatty hence why people love it, so it needs a sauce with sharpness and sweetness to cut through the fat.
Always loving to experiment with the ingredients I have on hand, this sauce was born from leftover frozen blueberries from my Christmas jam-making. Balancing the richness of the duck flesh, this decadent sauce has a lovely colour and will interest your palate thanks to the juniper.
- Handful of blueberries
- Blood orange, zest and juice
- Teaspoon juniper berries, lightly crushed but still whole
- Long stalk of thyme, ripped into smaller pieces
- Teaspoon sugar
- Salt and pepper, to season
- Place berries in small saucepan over low heat. Add the blood orange juice and zest and simmer gently until berries star to break down.
- Add the juniper berries, ripped thyme, sugar and salt and pepper.
- Cook for about 10 minutes until it reduces and thickens, making sure to stir occasionally so mixture doesn’t stick to the bottom of the pan.
- Serve warm. Leftovers can be placed in fridge and reheated when needed.