Directions

1. Place the duck fillets into a double-lock bag. Then, generously season with salt and pepper. Carefully submerge the bag in cold water to remove the air. Once the air is out, seal the bag. Make sure water does not run into the bag.

2. Add water to the mixing bowl. Heat your water for 5 minutes / 195°F|90°C / speed 1 / stir.

3. Add the simmering basket to the mixing bowl, then carefully add the duck. Be careful not to have any air inside the bag. Otherwise, it will float. Cook for 1 hour 20 minutes / 140°F|60°C / speed 1 / stir.
   

   TIP: You may need to adjust the water level once the duck is in.

4. Remove the duck from the mixing bowl and dry it on a kitchen towel and allow to rest. Clean the mixing bowl.

5. Zest and juice your orange, then add them to the mixing bowl with the balsamic, rosemary and sugar. Reduce your orange with the measuring cup inserted for 5 minutes in sauté mode.

6. Once reduced, add your gravy granules and butter to the mixing bowl. Cook with the measuring cup inserted for 5 minutes / 230°F|110°C / speed 3. At this stage, you can also pan-fry your duck to get crispy skin. Slice your duck and serve the sauce over the top.

7. Enjoy your dish!