I made this meal 3 years ago. I don’t remember the inspiration but I know my wife would have been out of town visiting family or on business. I know this because she doesn’t like duck. I tend to make things she doesn’t like when she is out of town. I didn’t write it up but apparently I did post it on my personal (not onefoodie) socials. It came up in my “memories section”. See below.

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I remember it was very good and a well balanced dish. I love duck and when you sous vide and then sear it, you get a perfectly cooked and rendered protein. Not to waste the duck fat that rendered during the searing of the duck breast, I charred the broccolini in the hot pan while the duck rested. In my opinion, broccolini (or any veg like broccoli or asparagus) should never be overcooked. Charring in a pan with a little fat and salt and pepper is the perfect option for me. The veg stays nice and crunchy.

The dish needed a starch and as I recall I had a block of Gruyère in the fridge. The cheese provides a nice bit of decadence with the grits.

To tie the dish together I made the bourbon balsamic reduction. I happened to have fresh, local blueberries and a blueberry balsamic, also from a local purveyor. The reduction provided a nice sweet, acidity note to the meal. I added a little bit of micro greens for color and there you have it.

These recipes make enough for two hungry folks.

Ingredients

Ingredients for Sous Vide Duck Breast

• 2 duck breasts
• Salt and pepper
• Fresh blueberries and micro greens for garnish

Ingredients for Bourbon Blueberry Balsamic Reduction

• 1 cup blueberry balsamic vinegar
• 1/2 cup bourbon whiskey
• Salt to taste

Ingredients for Gruyère Grits

• 1 cup grits (we prefer Anson Mills or Marsh Hen Mill)
• 3 cups water
• 1 cup Gruyère cheese, grated
• Salt to taste, if needed

Ingredients for Duck Fat Charred Broccolini

• 1 bunch Broccolini, trimmed if needed
• Salt and pepper

Instructions

How to make Sous Vide Duck Breast

1. Preheat your sous vide to 130F. Season the duck with salt and pepper and vacuum seal.
2. Cook for 45 minutes to 4 hours. I prefer 1 1/2 to 2 hours.
3. Remove the duck from the bag and pat dry with a paper towel. Reseason with salt and pepper. Score the fat cap.
4. Add the duck, fat side down in a cool pan. Heat the pan to medium-high heat. Sear the duck until the fat is mostly rendered. Sear the other side for 30 seconds. Leave the duck fat in the pan for the broccolini. Allow the duck to rest for at least 5 minutes.

How to make a Bourbon Blueberry Balsamic Reduction

1. Add the balsamic vinegar and bourbon to a small nonreactive sauce pan. Bring the heat to medium high until the mixture starts to boil.
2. Reduce heat to a simmer. Continue simmering, mixing occasionally until the mixture coats the back of a spoon, about 15-20 minutes.
3. Season with salt to taste, keep warm.

How to make Gruyère Grits

1. In a medium sauce pan, add water and bring to a boil.
2. Add grits and stir while returning to a boil.
   Reduce the heat to low and cover.
3. Simmer for 25-30 minutes.
4. Fold in the Gruyère cheese. Season with salt as needed.
5. Reduce heat and keep warm.

How to make Duck Fat Charred Broccolini

1. Once you remove the duck from the hot pan to allow it to rest, add the Broccolini to the duck fat renderings in the pan.
2. Season with salt and pepper and toss until slightly charred. Serve immediately.

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