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Written by Jason Logsdon
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.
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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.
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.
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.
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This article is by me, Jason Logsdon. I'm a passionate home cook who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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