Sous Vide Duck and Roasted Vegetable Bowl Recipe

For the Duck Breast

Preheat a water bath to 131°F (55°C).

Mix together the spices in a bowl. Lightly salt and pepper the duck breasts then sprinkle with the spices. Place in a sous vide bag with the thyme then seal. Cook the duck breasts for 2 to 3 hours until heated through.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For the Roasted Vegetables

Preheat an oven to 400°F (200°C).

Working with each type of vegetable separately, toss with olive oil then salt and pepper them. Place on a roasting sheet then cook, stirring once or twice, about 30 to 60 minutes or until tender, removing each type of vegetable separately once it is done.

For the Orange Soy Sauce

Whisk all the ingredients together.

To Assemble

Remove the cooked duck from the sous vide bag and dry thoroughly using paper towels or a dish cloth. Lightly salt the duck breast then quickly sear it until the outside has browned and the fat has begun to render. Cut the duck into slices.

Place the farro in a bowl and surround with the roasted vegetables. Top with the duck breast and drizzle with the sauce. Sprinkle with the parsley then serve.