Recipe for: Duck breast sous-vide, celery puree, and sorrel foam - photo 1
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Recipe for: Duck breast sous-vide, celery puree, and sorrel foam

Main dishes Regional Cuisine of Poland 120 min Hard 2 wyświetleń ~25.78 PLN * - (0)
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Description

A refined, spring dish in the Masurian style: juicy duck breast prepared using the sous-vide method for an ideal, pink texture, creamy celery root puree with the addition of potato, and a light green foam made from fresh sorrel. The dish combines the Masurian simplicity of seasonal ingredients (sorrel, possibly rhubarb for contrast, and asparagus as an accent) with modern cooking techniques. Perfect for a Sunday lunch, a romantic dinner, or as an impressive dish for a gathering — serve warm puree, slices of duck with crispy skin, and a delicate foam that brings acidity and freshness. Visually, the contrast of the green sorrel, creamy puree, and golden duck creates an elegant composition.

Ingredients Used

Ingredients (15)

Servings:
4
  • Duck breast 880 g
  • Butter 80 g
  • Rapeseed oil 15 g
  • Celery 800 g
  • Potatoes 2.7 szt. (~400 g)
  • Milk 100 ml
  • 30% heavy cream 200 g
  • Sorrel 120 g
  • Lemon 0.8 szt. (~60 g)
  • 🌿 Przyprawy
  • Salt 6 g
  • Black pepper 8 szczypt (~4 g)
  • Thyme 6 g
  • ✨ Opcjonalne
  • Sugar 40 g
  • Rhubarb 200 g
  • Asparagus 200 g
💰 Szacowany koszt dania: ~25.78 PLN (6.44 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the duck

1

Pat the duck breast dry with a paper towel. Place the breast skin side up and, using a sharp knife, make diagonal cuts in the skin in a crisscross pattern (do not cut into the meat). The cuts should be about 1 cm apart. Sprinkle the skin and meat evenly with half of the salt and half of the pepper; gently rub the spices into the skin and meat. Top with a few sprigs of thyme.

Ingredients: duck breast, Salt, Black pepper, Thyme
Use a sharp kitchen knife and kitchen gloves if you prefer. The cuts in the skin will help release excess fat and make the skin crispy. Do not salt the meat too early if you plan to store it for a longer time.
2

Place each duck breast in a separate sous-vide cooking bag with a sprig of thyme and a piece of butter (about 10-15 g per breast). If you have a vacuum sealer, suck out the air and seal it. If you don't have one, use a thick zip-lock bag and the water immersion technique: close the bag almost all the way, slowly submerge it in a bowl of water, allowing the pressure to push out the air, and seal it completely.

Ingredients: duck breast, Butter, Thyme
Use a vacuum sealer if you have one; if not, the water immersion method (zip-lock) is safe when properly sealed. Write the temperature and time on the bag.
3

Set the sous-vide circulator to 58°C for a medium-rare center and immerse the vacuum-sealed bags. Cook for 90 minutes. After cooking, remove the bags and carefully pat the skin dry with a paper towel (the drier the skin, the better the sear).

Ingredients: duck breast
Check if the water is consistently maintained at the set temperature; opening the lid of the vessel may cause drops. 58°C gives a pink, juicy center; if you want it more rare, reduce to 56°C, for a more well-done result increase to 62°C.

Baking the duck

4

Heat a large skillet (preferably cast iron or heavy-bottomed) over medium-high heat. Place the chicken breasts skin-side down (without adding any fat) on the dry, hot skillet and press gently. Cook for 2-4 minutes until the skin is deeply browned and crispy. Flip the meat briefly to the meat side, add a tablespoon of canola oil and a piece of butter, and baste the meat with the melted butter for 30-60 seconds.

Ingredients: Rapeseed oil, Butter, duck breast
Use a pan with a diameter of 26-28 cm; do not move the meat while searing. The skin should be golden brown and sizzling — this is a sign that the fat has rendered and the skin is ready.

Celery puree

5

Peel the celeriac and potatoes, trimming off the tough parts. Cut into even cubes of about 2-3 cm, so they cook evenly. Place in a pot, cover with cold water so that the vegetables are submerged, add 2 g of salt, and bring to a boil. Cook for 20-25 minutes from the moment it boils, until a fork inserted into a piece of celeriac goes in smoothly.

Ingredients: Celery, Salt
Use a wide pot so the vegetables have space. Cold water and starting from cold prevents the puree's texture from separating.
6

Drain the vegetables and leave them in the pot uncovered for 1-2 minutes to allow excess water to evaporate. Add the warmed milk (about 100 ml), 50 g of butter, and 100 ml of heavy cream. Use a potato masher or an immersion blender to blend into a smooth puree. If using a countertop blender, pass the puree through a sieve for a velvety consistency. Season with the remaining salt and pepper to taste.

Ingredients: Milk, Butter, Salt, Black pepper
If you don't have an immersion blender, use a masher and vigorously mash the pieces of butter. The puree is ready when it is smooth, creamy, and holds its shape on a spoon.

Sorrel Mousse

7

Quickly rinse the sorrel and remove the thick stems. Take a large pot of boiling water and prepare a bowl of ice-cold water. Blanch the sorrel leaves for 10-15 seconds in the boiling water, then immediately transfer them to the ice-cold water to stop the cooking process and preserve the green color. Drain the sorrel and squeeze out the water well.

Ingredients: sorrel
Blanching is important to prevent the sorrel from darkening. Use a slotted spoon to quickly transfer the leaves to ice.
8

Blend the drained sorrel with 100 ml of heavy cream and the juice of half a lemon (about 30 g of juice). Strain through a fine sieve to remove the fibers. Chill the mixture in the refrigerator. If you have a sauce siphon, pour the liquid into the siphon, attach a cartridge, and shake according to the manufacturer's instructions; chill in the refrigerator for at least 30 minutes before serving. If you don't have a siphon, use an immersion blender, blending on high speed for about 1 minute until a light foam forms (the foam will be less stable).

Ingredients: sorrel, Lemon, Salt
The siphon gives the most stable, light foam; if you are using a blender, mix just before serving, as the foam will quickly deflate. Strain the mixture through a sieve to ensure the foam is smooth.

Optional Additions

9

If you are using rhubarb: peel or wash the stalks well, cut into 1-2 cm pieces, place in a pan with 40 g of sugar and cook over medium heat for 6-8 minutes until softened but still holding shape. If you are using asparagus: snap off the tough ends, drizzle with rapeseed oil and salt, roast at 200°C for 8-10 minutes or sauté in a pan.

Ingredients: Rhubarb, Sugar, asparagus, Rapeseed oil, Salt
Additionally, you can add rhubarb or asparagus to enhance the sweet-sour contrast and crunchiness. These ingredients are optional — the dish will still be complete without them.

Assembly and serving

10

On a warm plate or on a chef's spoon, place a portion of celery puree (about 150 g per serving) and spread it with a spoon to create a small indentation. Slice the duck breasts into diagonal pieces about 1 cm thick, and arrange them in a fan shape on the puree, skin side up. Top with a teaspoon of rhubarb (optional). Finally, taste the prepared sorrel foam and gently apply it with a spoon or siphon next to the meat and puree. Garnish with a few sprigs of thyme.

Ingredients: duck breast, Rhubarb, sorrel, Thyme
Let the meat rest for 2-3 minutes after frying before slicing, so the juices can stabilize. Use a sharp knife for cutting and warm plates to keep the dish warm for longer.

Fun Fact

💡

In the Masuria region, duck was traditionally prepared in a simple way, often with the addition of sour sauces made from forest fruits. The combination of duck with sour sorrel is a modern variation on this theme — sorrel introduces a fresh, spring acidity that contrasts beautifully with the rich fat of the duck.

Best for

świąteczny obiad wiosenny romantyczna kolacja niedzielny obiad dla gości

Tips

🍽️ Serving

Serve the plates hot. When slicing the duck breast, hold the knife at an angle for aesthetically pleasing slices. The sorrel foam tastes best when fresh — apply it just before serving. It pairs well with a light red wine (e.g., Pinot Noir) or a dry white wine with good acidity.

🥡 Storage

Store the puree and duck slices separately in the refrigerator for up to 48 hours. The roasted/seared breast can be refreshed in a sous-vide bath at 50°C for 15-20 minutes or briefly reheated in the oven at 120°C. It is not recommended to store the foam — it is best to prepare it just before serving. Keep the rhubarb in a closed container for up to 48 hours.

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