Isva recipe archives header

Sous Vide Duck with Cherry Syrup Recipe

Sous vide duck with cherry syrup.png

This recipe is part of the collaboration between The ISVA and Amazing Food Made Easy. You can check out all the great content both sites have to offer.

From the ISVA Editors

In this recipe sous vide duck is paired with a rich cherry sauce and amazing mushroom bacon for a rich, sweet, and decadent dish.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


Sous Vide Duck with Cherry Syrup Recipe

  • Published: October 20, 2021
  • By Kevin Holmes Liddell, Amuse Bouche Catering
  • Total Time: 5 hours
  • Cooks: 134°F (56.7°C) for 5 hours
  • Serves: 1

Ingredients for Sous Vide Duck with Cherry Syrup

  • For the Sous Vide Duck Breast

  • 1/2 Peking duck breast
  • For the Cherry Syrup

  • 8 ounces "sous jus". This is the liquid collected from previous Sous Vide cooking events. I save mine and clarify it to make sauces.
  • 16 ounces sweet cherries. I use frozen cherries that I defrost. 
  • For the Mushroom Bacon

  • 1/2 pound shiitake mushrooms
  • European butter
  • Liquid smoke to taste 
  • To Finish

  • Sliced chives
Showcase banner display

Cooking Instructions for Sous Vide Duck with Cherry Syrup

For the Duck Breast

Cook duck breast Sous Vide for 5 hours at 134°F (56.7°C).

For the Cherry Syrup

Purée the cherries and strain through a fine mesh sieve to collect the juices. Save pulp for another use.

Reduce sous jus and cherry juice until it becomes a syrup.

For the Mushroom Bacon

Slice mushrooms thinly and sauté in butter until crisp and nicely browned. Add liquid smoke to taste.

To Finish

Remove duck breast from bag, pat dry and score the fat.

Heat a pan to low to medium and place the duck breast fat side down. Render out and drain the fat until there is 1/8" of fat attached to the breast meat.

Slice breast in thin biased strips and plate garnished with thinly sliced chives. Spoon sauce around the breast and garnish with mushroom bacon.


Want more like this? Our comprehensive book Champions of Sous Vide is a great collection of more than 70 sous vide recipes from two dozen top sous vide cooks.


Like this?
Have questions or comments about it?
Let me know in the article comments below or on Facebook!
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
Average Recipe Rating (click star to rate)
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments!
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
placeholder image

Cookie Consent

This website uses cookies or similar technologies, to enhance your browsing experience and provide personalized recommendations. By continuing to use our website, you agree to our Privacy Policy