Sous Vide duck breast from the fire plate with red cabbage from the Dutch Oven and grilled potatoes

The sous vide or also called vacuum cooking is a method to prepare meat perfectly. By vacuuming the meat, no aromas and flavors can disappear and still additionally marinade, herbs or spices become more intense. A method that at that time was mainly used for convenience food or even convenient food, it is nowadays used by many star chefs. With this method, in combination with the Dutch Oven, the food can then also only become perfect.

To get an experience of a special kind, just try it.

You will need:

For the meat:

1 duck breast per person
Salt
Pepper

For the red cabbage (1 serving equals for 6 people):

1 red cabbage
1 apple
100 gr. sugar
1 tablespoon salt
200 ml apple cider vinegar
200 ml apple juice
some butter

For the roasted potatoes (1 serving equals for 6 people):

2 kg triplets
2 tablespoons salt
some olive oil

Preparation:

Parry the duck breast and make a slight diamond-shaped incision in the skin. Salt the skin side and the meat side and pepper only the meat side.
Shrink-wrap the meat and cook sous vide in a water bath at 68°C for about 45 min.
Meanwhile, chop the red cabbage and apples.
Sauté the chopped red cabbage and apples in a Dutch Oven on the fire plate. Then caramelize the red cabbage a little with the sugar. Deglaze everything with the apple cider vinegar and the apple juice and let everything stew a bit. Do not forget to stir everything from time to time.
Pre-cook the triplets and cut them in half, then salt and drizzle with olive oil. Then fry on the fire plate.
Once the duck breast is cooked through, remove once from the water bath and the bag and sear the skin side until the skin is crispy. Then sear the meat side as well and add a little roast flavor.
Before you slice the duck breast, let the meat rest a little.
Serve the meat together with the red cabbage and roasted potatoes and simply enjoy.

Small Tip: BBQ sauce goes perfectly with the red cabbage and duck breast. The BBQ sauce gives a dish that certain smoky flavor and thus harmonizes perfectly with the red cabbage from the Dutch Oven and the meat.

Many thanks to Flo for this great inspiration and have fun trying out this deliciousness.