+63 939 845 8851

Blackberry Glazed Sous Vide Duck Breast with Truffle Infused Risotto


For Duck Breast:

2 duck breasts, skin-on
1 cup fresh blackberries
1/4 cup balsamic vinegar
2 tablespoons honey
2 cloves garlic, minced
Salt and black pepper to taste

For Truffle Infused Risotto:

1 cup Arborio rice
4 cups chicken or vegetable broth, kept warm
1/2 cup dry white wine
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons truffle oil
1/2 cup Parmesan cheese, grated
Salt and white pepper to taste


Sous Vide Duck Breast:

Preheat the sous vide water bath to 135°F (57°C).
Season the duck breasts with salt and black pepper.
Place duck breasts in a vacuum-sealed bag with blackberries, balsamic vinegar, honey, and minced garlic.
Seal the bag using a vacuum sealer and cook in the sous vide bath for 2 hours.
After sous vide, remove the duck breasts and pat them dry.
In a hot skillet, sear the duck breasts skin side down until crispy, then flip and sear the other side. Set aside.

Blackberry Glaze:

In a saucepan, strain the liquid from the sous vide bag.
Add additional blackberries to the liquid and simmer until it thickens.
Adjust the sweetness with honey and season with salt as needed.
Truffle Infused Risotto:

In a separate pan, sauté chopped onions and garlic in truffle oil until translucent.
Add Arborio rice and stir until lightly toasted.
Pour in white wine and let it evaporate.
Begin adding warm broth gradually, stirring continuously until absorbed.
Continue adding broth until the rice is creamy and al dente.
Stir in Parmesan cheese, salt, and white pepper.


Slice the sous vide duck breast and fan it out on the plate.
Spoon the truffle-infused risotto alongside.
Drizzle the blackberry glaze over the duck.
Garnish with fresh thyme leaves and microgreens for a burst of color.

Serving/Nutritional Facts

Calories: ~650-700 kcal
Protein: ~35g
Fat: ~35g
Carbohydrates: ~50g
Fiber: ~3g
Sugar: ~12g
These values are approximate and may vary based on specific ingredients and portion sizes.

About Me

I’m Byron Ella, hailing from the beautiful Philippines. My culinary journey began as a commis galley with Crystal Cruises back in 2016, where I honed my skills and passion for the art of cooking. Transitioning to Seabourn Cruiselines, I embraced the role of a Demi Chef de Partie, delving deeper into the intricate world of gourmet cuisine.

Overall Time of Preparation & Other Info

Sous Vide Duck Breast: 2 hours (sous vide cooking time)
Blackberry Glaze: 15-20 minutes
Truffle Infused Risotto: 25-30 minutes
Total Time: Approximately 3 hours (including preparation and cooking)

Michelin-inspired cuisine has long been associated with fine dining establishments, renowned for their innovative and sophisticated dishes that push the boundaries of culinary excellence. Today, we embark on a culinary journey to bring the Michelin experience to the comfort of your home with a unique creation: Blackberry Glazed Sous Vide Duck Breast with Truffle Infused Risotto.

History and Background:
The roots of Michelin-starred cuisine trace back to the early 20th century when the Michelin Guide was first published as a tire company’s travel guide. Over time, it evolved into a prestigious rating system for restaurants, awarding stars based on the quality of their offerings. Michelin-starred chefs are celebrated for their commitment to exceptional ingredients, meticulous techniques, and a relentless pursuit of perfection.

Our dish pays homage to this rich history, combining classical culinary methods with a modern twist to create a symphony of flavors that would make any Michelin inspector’s taste buds dance.

Home Cooking Advice:
While the prospect of preparing a Michelin-inspired dish at home might seem daunting, fear not. The key to success lies in careful planning, attention to detail, and a passion for creating memorable meals. Here are some home cooking advice to guide you through the process:

1. Ingredient Selection:
Opt for high-quality, fresh duck breasts from a reputable source.
Choose ripe and plump blackberries to enhance the sweetness of the glaze.
Invest in good truffle oil and Arborio rice for an authentic and rich risotto experience.
2. Sous Vide Mastery:
Sous vide cooking is a game-changer. Ensure precise temperature control for perfectly cooked duck breasts.
Season the duck breasts before vacuum-sealing for a flavor infusion during the sous vide process.
Sear the duck breasts for a crispy skin finish, elevating the overall texture of the dish.
3. Balancing Flavors:
Adjust the sweetness of the blackberry glaze with honey to strike the perfect balance with the savory duck.
Use the truffle oil sparingly in the risotto to avoid overpowering the dish with its robust flavor.
4. Risotto Mastery:
Risotto requires patience. Stir continuously, adding warm broth gradually until the rice achieves a creamy consistency.
The addition of Parmesan cheese towards the end enhances the richness and creaminess of the risotto.

Home Cooking Michelin Style:
Michelin-starred dishes are renowned for their attention to detail, precise execution, and harmonious flavor profiles. Adapting these principles to home cooking involves embracing the following Michelin-style techniques:

1. Precision in Cooking:
Utilize sous vide cooking for precise temperature control, ensuring the duck breasts are cooked to perfection.
2. Plating Aesthetics:
Plate the dish with artistic flair, considering color contrasts and arrangement for an aesthetically pleasing presentation.
Garnish with fresh thyme leaves and microgreens to add visual appeal and a burst of freshness.
3. Flavor Layering:
Build layers of flavor by infusing the duck with blackberries during sous vide cooking and incorporating truffle oil into the risotto.
The blackberry glaze adds a sweet-tart element, complementing the richness of the duck and the earthiness of the risotto.
4. Attention to Texture:
Achieve a textural balance by searing the duck breasts for a crisp skin, providing a delightful contrast to the creamy risotto.
Tips and Tricks for Cooking this Dish:
1. Sous Vide Perfection:
Invest in a reliable sous vide machine for precise temperature control.
Pat the duck breasts dry before searing to ensure a crisp skin.
2. Flavor Infusion:
Massage the duck breasts with salt and pepper before vacuum-sealing to enhance flavor penetration.
3. Risotto Expertise:
Keep the broth warm to maintain a consistent temperature while adding it to the risotto gradually.
Stir continuously to coax out the starches in the rice, creating a creamy texture.
4. Blackberry Glaze Magic:
Simmer the glaze until it reaches the desired thickness, ensuring it coats the duck evenly.

Bringing Michelin-inspired cuisine into your home is a rewarding venture that allows you to explore the artistry and precision associated with fine dining. Our Blackberry Glazed Sous Vide Duck Breast with Truffle Infused Risotto not only pays homage to the rich history of Michelin-starred cuisine but also provides a platform for home cooks to experiment with advanced techniques and flavors.

Embrace the challenge, savor the journey, and let the symphony of flavors transport you to the world of Michelin-starred excellence—all within the comfort of your own kitchen. Elevate your home cooking experience and create a masterpiece that tantalizes the senses, leaving a lasting impression on both you and your guests. Cheers to the joy of culinary exploration!

Unveiling the Culinary Enigma:
In the realm of gastronomy, certain dishes transcend the ordinary, captivating our palates with a mesmerizing blend of flavors, textures, and aromas. One such masterpiece that beckons food enthusiasts on a sensory journey is the Blackberry Glazed Sous Vide Duck Breast with Truffle Infused Risotto. Let’s embark on an exploration of the culinary alchemy behind this enchanting creation, unraveling the secrets that elevate it to a symphony of gastronomic delight.

The Dance of Duck and Blackberry:
At the heart of this dish lies the sous vide-cooked duck breast—an ingenious technique that transforms this poultry into a tender, succulent masterpiece. The marriage of duck with blackberries during the sous vide process is a choreographed dance, where the natural sweetness of the berries infuses the meat, creating a harmonious symphony of flavors. The final crescendo is reached with a carefully crafted blackberry glaze, adding a sweet-tart note that elevates the entire composition.

Risotto: A Poem in a Pan:
The truffle-infused risotto serves as the poetic counterpart to the duck’s melody. Risotto, often considered the prima donna of Italian cuisine, demands a delicate touch and unwavering attention. The addition of truffle oil introduces an earthy, aromatic undertone, transforming the dish into a gastronomic poem in a pan. Each grain of Arborio rice swathed in a creamy embrace, the risotto is the canvas upon which the entire composition unfolds.

The Art of Plating:
In the world of Michelin-inspired cuisine, presentation is an art form. The plating of this dish is akin to composing a visual symphony. Sliced duck breasts elegantly fanned out, risotto artfully arranged alongside, and the vibrant hues of the blackberry glaze drizzled with precision—all contribute to the visual crescendo that precedes the actual tasting experience. Fresh thyme leaves and microgreens serve as the final brushstrokes, adding a touch of nature to the masterpiece.

A Gastronomic Overture: Tips for the Culinary Explorer:
1. Embrace the Sous Vide Ballet:
Sous vide cooking is an invitation to a culinary ballet. Let the duck breasts pirouette in a precisely controlled water bath, ensuring a tender and juicy result.
2. Blackberry Ballet:
Elevate the dance of flavors by selecting plump, ripe blackberries. Allow them to perform their magic during the sous vide process and then shine as the stars in the glaze.
3. Risotto Reverie:
Risotto requires a mindful dance. Stir with love, coaxing out the starches to create a creamy texture that supports the main act—the duck.
4. Plating Prowess:
Plate with flair, imagining each element as a note in a musical score. Achieve balance and visual harmony for a dining experience that is as pleasing to the eyes as it is to the palate.
Crafting the Culinary Sonata:
The creation of the Blackberry Glazed Sous Vide Duck Breast with Truffle Infused Risotto is not just a recipe; it’s a culinary sonata—a composition that engages the senses, transcending the realm of ordinary meals. As you embark on the journey of crafting this gastronomic masterpiece, let curiosity guide your hand, and allow creativity to be your muse.

Whether you’re a seasoned chef or an enthusiastic home cook, this dish invites you to participate in the grand symphony of culinary exploration. The flavors, textures, and aromas are the notes, and your kitchen is the stage. So, pick up your culinary baton and immerse yourself in the creation of a dish that transcends the ordinary—a true masterpiece in every bite.

Creating a gluten-free and lactose-free version of the Blackberry Glazed Sous Vide Duck Breast with Truffle Infused Risotto doesn’t mean sacrificing flavor or texture. Here are some adaptations and home cooking advice to ensure a delightful gluten-free and lactose-free dining experience:

Gluten-Free Adaptations:
1. Gluten-Free Risotto:
Use certified gluten-free Arborio rice to ensure there is no cross-contamination.
Instead of traditional broth cubes or powders, opt for gluten-free chicken or vegetable broth.
2. Blackberry Glaze:
Check the labels of balsamic vinegar and honey to ensure they are gluten-free.
Cornstarch or arrowroot powder can be used as a gluten-free thickening agent instead of flour.
3. Sous Vide Duck Breast:
Ensure that the duck breasts are free from any gluten-containing additives or marinades.
Check the seasoning to ensure it’s gluten-free, or use gluten-free alternatives.

Lactose-Free Adaptations:
1. Risotto:
Instead of traditional Parmesan cheese, use a lactose-free or vegan Parmesan alternative.
Incorporate a lactose-free margarine or olive oil to add richness to the risotto.
2. Duck Breast Marinade:
Ensure that the marinade and seasoning used for the duck breast are free from lactose.
Opt for lactose-free or clarified butter for searing the duck.
3. Blackberry Glaze:
Verify that the balsamic vinegar and honey used in the glaze are lactose-free.
If using a thickening agent, choose cornstarch or arrowroot powder, which are lactose-free.

General Tips:
1. Ingredient Scrutiny:
Always carefully read labels to identify any hidden sources of gluten or lactose in packaged ingredients.
2. Homemade Broth:
Consider making your own gluten-free and lactose-free broth at home for the risotto to have better control over the ingredients.
3. Alternative Thickeners:
Explore alternative thickeners such as cornstarch or arrowroot powder to replace flour in various components of the dish.
4. Dairy-Free Risotto Options:
If lactose-free cheese alternatives are unavailable, experiment with nutritional yeast or other dairy-free cheese options.
5. Check Condiments:
Verify that any condiments or sauces used are gluten-free and lactose-free.
By incorporating these adjustments, you can create a gluten-free and lactose-free version of this exquisite dish without compromising on its gourmet appeal. The key is to be diligent in ingredient selection, ensuring that each component contributes to a safe and enjoyable dining experience for those with dietary restrictions.


In a quaint village nestled between rolling hills and babbling brooks, there lived a culinary virtuoso named Marcel. Known for his mystical ability to transform simple ingredients into enchanting dishes, Marcel’s fame spread far and wide. However, he harbored a secret desire—to create a dish so extraordinary that it would transport diners to a realm of unparalleled delight.

One day, as Marcel strolled through the village market, he stumbled upon a mysterious merchant selling rare blackberries said to possess magical properties. Intrigued, Marcel purchased a handful and set out to create a dish that would captivate the senses.

Back in his kitchen, Marcel’s hands moved with a rhythm known only to him. He decided to conjure a dish that merged the velvety allure of duck with the earthly symphony of truffle-infused risotto. Into the sous vide bath went the duck, dancing with blackberries and secret seasonings. The aroma wafted through the kitchen, weaving a spell that hinted at the magic within.

As Marcel stirred the risotto, the grains absorbed the truffle essence, creating a canvas for the impending masterpiece. The kitchen seemed to hum with an otherworldly energy as Marcel, lost in the culinary trance, sprinkled stardust-like thyme leaves and microgreens onto the dish.

As night fell, Marcel’s enchanted feast was ready. He plated the Blackberry Glazed Sous Vide Duck Breast with Truffle Infused Risotto, a dish that seemed to emit an ethereal glow. A single bite transported those who indulged into a realm called Elysium—a place where flavors danced like fireflies and every note was a melody.

Word spread like wildfire about Marcel’s enchanted feast. The villagers, curious and hungry for magic, flocked to his humble abode. Each diner experienced a journey through Elysium, where the succulence of the duck, the harmony of the risotto, and the sweetness of the blackberry glaze melded into an unforgettable symphony.

Soon, the tale of Marcel’s magical dish reached the ears of a wandering Michelin inspector. Intrigued, the inspector visited the village, seeking the enchanting feast that had captivated the hearts and palates of those fortunate enough to taste it.

Marcel, humble and unsuspecting, served the inspector a portion of his masterpiece. The Michelin inspector, known for discerning taste and a stoic demeanor, was transported to Elysium with the first bite. Marcel’s Blackberry Glazed Sous Vide Duck Breast with Truffle Infused Risotto earned not one, but three imaginary Michelin stars—an accolade reserved for only the most extraordinary culinary creations.

And so, in a village nestled between hills and brooks, a simple chef named Marcel wove magic with his culinary prowess. The enchanted feast became a legend, whispered about in kitchens across the land, leaving an indelible mark on the world of gastronomy—a tale of a dish that transcended reality, taking all who tasted it on a journey through the enchanted realm of Elysium.