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Sous Vide Duck Breast and Cherry Salad Recipe

Duck and cherries are a classic pairing because they go so well together. The vinaigrette helps to cut the fattiness from the duck while adding sweetness from the cherries. I often serve this with a fresh baguette and a ricotta cheese spread to round out the full meal.

Sous vide duck breast salad 2

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the sous vide duck breast and cherry salad recipe you can check out the following.

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Sous Vide Duck Breast and Cherry Salad Recipe

  • Published: June 22, 2017
  • By Jason Logsdon
  • Prep Time: 20 Minutes
  • Total Time: 4 Hours
  • Cooks: 131°F (55°C) for 2 to 4 hours
  • Serves: 4

Ingredients for Sous Vide Duck Breast and Cherry Salad

  • For the Duck

  • 2 duck breasts
  • 1 tablespoon Chinese 5-spice powder
  • Salt and pepper
  • For the Vinaigrette

  • 3 tablespoons cider vinegar
  • 1 tablespoon honey
  • 6 cherries, pitted
  • 6 tablespoons olive oil
  • To Assemble

  • Mixed greens
  • Cherries, pitted
  • Cherry tomatoes, halved
  • Walnut halves

Want more great content like this? My free Exploring Sous Vide course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!

Cooking Instructions for Sous Vide Duck Breast and Cherry Salad

For the Duck

Preheat the water bath to 131°F (55°C).

Sprinkle the duck breasts with the Chinese 5-spice powder then salt and pepper them. Add the duck to the sous vide bags. Seal the bags then place in the water bath and cook for 2 to 4 hours. 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 Vinaigrette

Combine the cider vinegar, honey and cherries in a blender and processes until smooth. Slowly drizzle in the olive oil while blending. Salt and pepper to taste.

To Assemble

Remove the cooked duck from the sous vide bag and pat dry. 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 mixed greens in a bowl and add the slices of duck. Top with the cherries, walnuts, and tomatoes then drizzle with the vinaigrette.

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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Sous Vide Duck Breast and Cherry Salad Recipe

PT4H 4 Ingredients: 2 duck breasts 1 tablespoon Chinese 5-spice powder Salt and pepper 3 tablespoons cider vinegar 1 tablespoon honey 6 cherries pitted 6 tablespoons olive oil Mixed greens Cherries pitted Cherry tomatoes halved Walnut halves
4.5 stars - based on 2 reviews
Duck and cherries are a classic pairing. Vinaigrette dressing cuts the fattiness from the duck and adds sweetness from the cherries. Round out the meal with a fresh baguette and ricotta cheese spread.
1 Serving