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DIRECTIONS: (Temperature: 165ºF Time: 6 hours)
Liberally sprinkle kosher salt on chicken. Place chicken in Vacuum Bag and
add rosemary, thyme and black peppercorn. Remove air using the Vacuum
Pump. Transfer to Sous Vide bath. Let cook six hours.
Preheat Broiler on high. Remove chicken from Sous Vide bath, remove
herbs and spices, dab dry with paper towels.
Place on Roasting Rack or Sheet Tray and broil until skin crisps and browns,
lemon wedges, if desired.
PRO TIP: Leftover chicken jus in the Sous Vide Bag can be easily made into
then add jus and stir to cook 3-5 minutes.
1 3 lb chicken
kosher salt
3 sprigs rosemary
4 sprigs thyme
10 whole black peppercorn
1 lemon, wedges (optional)
INGREDIENTS:
whole
perfect roast
CHICKEN
28 29
DIRECTIONS: (Temperature: 132ºF, Time: 60 minutes)
Season duck breasts with salt. Place duck breasts skin side down onto suitably-
sized Skillet. Turn Skillet on low heat and let fat render until skin is golden brown,
roughly 5-8 minutes. Reserve fat. Transfer duck breasts to Vacuum Bag. Add bay
leaves and parsley. Remove air using the Vacuum Pump. Sous Vide sixty minutes.
Melt butter in suitably-sized Skillet over medium heat. Add garlic, shallot,
coriander, clove, cinnamon and cook two minutes. Add Grand Marnier and let
cook 3-5 minutes until liquid has reduced by half.
Add orange juice, duck broth, honey, sugar, salt, white pepper and let cook 5-8
minutes, stirring, until sauce is bubbly and thickened. Remove from heat. Stir in
white wine vinegar. Strain sauce through Strainer.
Remove duck breasts from Sous Vide Bath and pat dry. Heat reserved duck fat on
high heat in suitably-sized Skillet until slick and shiny. Place duck into Pan, skin
side down, and sear thirty seconds until crisp. Remove duck from Pan and let rest
three minutes before slicing.
Seared Duck Breast
2 duck breasts
½ tsp kosher salt
2 bay leaves
4 sprigs parsley
Orange Sauce
1 tbsp unsalted butter
2 cloves garlic, sliced
½ shallot, sliced
1 tsp coriander seeds
2 cloves
1 stick cinnamon
¼ cup Grand Marnier
½ cup orange juice
¼ cup unsalted duck or chicken broth
2 tbsp honey
2 tbsp white sugar
1 tsp kosher salt
¼ tsp ground white pepper
½ tsp white wine vinegar
INGREDIENTS:
perfect duck
breast
l’orange
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