Crisped Sous Vide Duck Breast with Port, Juniper Berries and Oranges

Category: not set

Cuisine: not set

Ready in 1h
by FoodandWineRecipes

Ingredients

2 skin-on duck breasts Magret breasts from Dartagnan.com work great

6 orange slices

1/4 cup port

1 garlic clove crushed

1 golf ball-sized piece of fresh ginger peeled and thinly sliced

1 tablespoon juniper berries gently crushed

Salt

Pepper

1 tablespoon butter

1 shallot, minced

2 star anise

1 stick cinnamon

1 cup port

1 1/2 cups dark rich chicken stock

1/2 cup orange juice

Salt

Pepper


Directions

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