Easy rosemary duck breast sous vide with savoy cabbage and
mashed potatoes with shallot.
The other day I took the kid to football practice and wanted to prepare something fast and easy to be almost ready when we got home. This is what I did.
Criss cross the fat side of the duck breasts with a sharp knife and rub them with salt, pepper and ground rosemary (the small Skeppshult grinder is probably the best tool for this). Vacuum seal and cook at 56.5C° in your sous vide bath. for 2-4 hours.
Peel and cook the potatoes in as little water as possible until very soft. Mash them and add a chopped shallot, salt to taste and either olive oil or cream and butter. Vacuum seal.
Bring salted water to a boil. Clean the savoy cabbage leaves, cut into strips and boil them for 1 minute. Remove and chill.
Throw the vacuum sealed potato mash into the water bath and run to football practice. Cheer and enjoy watching the little ones running around.
When you come heat your frying pan to high temperature, remove the duck from the water bath and fry on both sides. Start with the fat side. Wrap in foil and pour off excess fat. Stir fry the savoy cabbage, add cream and salt and pepper to taste. I added smoked leg of roe deer to the cabbage but small strips of crispy bacon is fantastic too.
Remove the potato mash, cut a hole in the corner of the bag, slice the duck breast and plate.
Ps. We currently offer 20% off the Skeppshult grinder.