Treat yourself to a festive menu straight from a Michelin-starred restaurant. With the Sous-Vide method, you can prepare a holiday lunch that impresses not only with its flavor but also with the ease of preparation.
The duck breasts remain perfectly juicy, the glazed carrots provide an elegant contrast, and the parsnip purée adds a smooth, subtly sweet complement to the menu. Your Sous-Vide cooker ensures everything is done stress-free — and yes, you can even enjoy a mulled wine in hand.
Sous-Vide Duck Breast
Ingredients (2 servings):
- 2 duck breasts with skin
- 1–2 sprigs fresh thyme
- 1 tbsp honey
- 1 clove garlic
- Salt and freshly ground pepper
Instructions:
- Lightly score the duck skin without cutting into the meat.
- Place the duck breasts, thyme, honey, garlic, salt, and pepper into a vacuum bag and seal.
- Set the Lauben Lauben Sous Vide Stick SV01 to the desired temperature:
- 55 °C – very juicy, pink meat
- 62 °C – less juice, fully cooked
- 65 °C – more cooked, less juice
- Cook for 90 minutes. After cooking, sear the duck breasts skin-side down in a pan for 2–3 minutes to create a crispy crust.
Tip: Enhance the honey glaze with a pinch of thyme to harmonize the flavors of the meat and vegetables.
Glazed Carrots
Sweetly caramelized carrots pair perfectly with duck, adding both flavor and vibrant color to the plate.
Ingredients:
- 300 g carrots
- 1 tbsp butter
- 1 tbsp honey
- Pinch of salt and pepper
- Optional: fresh parsley for garnish
Instructions:
- Peel the carrots and cut them into smaller pieces or batons.
- Heat butter in a pan, add the carrots, and sauté briefly.
- Add honey, salt, and pepper, and let caramelize for 5–7 minutes until the carrots are tender but still firm.
- Sprinkle with chopped parsley before serving, if desired.
Parsnip Purée
The purée adds a gentle sweetness and an elegant creamy texture, complementing the duck and glazed carrots.
Ingredients:
- 400 g parsnips
- 30 g butter
- 50 ml heavy cream
- Salt and pepper to taste
Instructions:
- Peel and chop the parsnips into smaller pieces, then cook until tender in water or steam.
- Add butter and cream, then blend until smooth using a hand blender or kitchen mixer.
- Season with salt and pepper and serve warm as a refined accompaniment to the duck and carrots.
Why Prepare a Festive Menu with Lauben Lauben Sous Vide Stick SV01?
- Perfect Precision: Sous-Vide ensures ideal doneness of the meat.
- Simplicity: Minimizes the risk of overcooking or drying out.
- Festive Impression: Professional results without stress or constant monitoring.
