Method

1. To make the glaze, combine all ingredients in a small saucepan and gently bring to boil, on induction setting 7.
2. Reduce to simmer for 10 minutes then take off heat. Allow to cool and for flavours to infuse.
3. Preheat oven on sous vide function 58°C.
4. To prepare the duck breast, pat dry and with a sharp knife score the skin side evenly, being careful not to cut into the flesh. Season with salt and pepper.
5. Heat a large frypan and sear the skin side down for 2 -3 minutes or until lightly golden, then turn and sear other side for 1 minute.
6. Place duck breasts in individual sous vide bags and divide the glaze equally between each breast. Add a few sprigs of fresh thyme to each bag. Place in vacuum drawer on medium level extraction.
7. Place each bag into preheated oven and cook for 1 hour 30 minutes.
8. Remove from oven and open bags over a medium size bowl to collect the cooking juices.
9. To finish the duck, sear each breast in a non stick preheated frypan until gold brown and crisp.
10. To make the salad dressing, combine all ingredients in a glass jar and shake to combine.
11. To serve, place all salad ingredients on a serving platter and lightly dress. Top with warm sliced duck.

Recipe presented by Tracy Hirst, Culinary Expert, Fortitude Valley. Featuring V-ZUG Appliances.