SousVide duck breast with blueberry sauce.

Ingredients 

• Duck breast
• Blueberry 100g
• Red wine 100ml
• Sugar 1 tablespoon
• Honey 1 tablespoon
• Salt and pepper
• Garlic
• Rosemary and sage
• Balsamic vinegar

Directions

1. Lightly score the skins of the duck breast with a sharp knife.
2. Season both sides of breast with salt and pepper.
3. Lay the duck breast, skin side down, in a heavy-based large frying pan and place over medium-high heat.
4. Cook until most of the fat has rendered and the skin is golden brown.
5. Turn the duck breasts over and lightly brown the other side for one minute. Then vacuum seal.
6. Cook SousVide at 58°C for 1:30h.
7. Once cooked, pat dry the duck breast. In the frying pan, add garlic and rosemary. Fry duck breast, skin side down,  until browned. Remove from frying pan, cover and let rest for 5 minutes.
8. In a pan add blueberry, sugar and vinegar. Cook for about 5 minutes. Add wine and herbs. Cook until reduce by an half. Remove herbs after 5 minutes.
9. Blend the sauce until smooth. Re-heat, add honey and simmer for a few minutes to thicken.
10. Cut the duck breast into slices and serve with blueberry sauce.