Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat a water bath to 135°F (57°C) for medium-rare duck. Season the 2 duck breasts thoroughly with 1 teaspoon kosher salt and 0.5 teaspoon freshly ground black pepper, then place them in a vacuum-sealable bag and seal.

2. 2

   Submerge the sealed duck breasts in the preheated water bath and cook for 2 hours, ensuring they are fully immersed. While the duck cooks, prepare the lingonberry sauce and buckwheat kasha components.

3. 3

   Combine 0.5 cup lingonberries, 1 tablespoon honey, and 1 tablespoon red wine vinegar in a small saucepan over medium heat; simmer for 5-7 minutes, stirring occasionally, until the berries soften and the sauce slightly thickens, then set aside.

4. 4

   Rinse 1.5 cups buckwheat groats under cold water until clear; melt 1 tablespoon unsalted butter in a medium saucepan over medium heat, add the rinsed buckwheat, and toast for 3-5 minutes until fragrant, then pour in 3 cups hot vegetable broth and bring to a boil.

5. 5

   Reduce heat to low, cover the buckwheat, and simmer for 15-20 minutes until the liquid is absorbed and the buckwheat is tender, then remove from heat and let stand covered for 5 minutes.

6. 6

   Meanwhile, finely dice 1 medium yellow onion and 1 medium carrot. Melt the remaining 1 tablespoon unsalted butter in a separate skillet over medium heat, add the diced onion and carrot, and sauté for 8-10 minutes until softened and lightly caramelized.

7. 7

   Remove the cooked duck breasts from the sous-vide bag, pat them completely dry with paper towels, and place them skin-side down in a cold skillet over medium-high heat. Render the fat and crisp the skin for 5-8 minutes until deeply golden and crispy, then flip and sear the flesh side for 1 minute.

8. 8

   Rest the duck breasts for 5 minutes before slicing, then serve slices alongside the cooked buckwheat kasha topped with the sautéed vegetables and drizzle generously with the lingonberry sauce, garnished with 2 tablespoons chopped fresh dill.