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YIELD 2 SERVINGS
COOKING TIME 2 - 4 HOURS
COOKING TEMPERATURE 135˚F (57˚C)
INGREDIENTS
Duck Breast
Pre ba�h
Preheat the water bath to 135°F / 57°C. Salt and
pepper the duck and sprinkle with the cumin and ancho
chile powder. Place the duck in the sous vide pouch and
seal. Place in the water bath and cook the sous vide duck
for 2 to 4 hours.
Finishing �he duck
When the sous vide duck is done
cooking, remove it from the water bath and cool in a ½ ice -
½ water bath until chilled. Refrigerate until you are ready to
sear and serve it. Pre-heat a pan to medium-high heat when
you are ready to eat. Remove the sous vide duck from the
pouch and pat dry. Score the duck fat in a diamond pattern.
When the pan is heated place the duck in it and sear it,
turning every few minutes until the duck has a nice crust on
it and is heated through. Remove from the heat and serve.
DUCK BREAST APPROXIMATELY 1 POUND
2 TEASPOONS GROUND CUMIN
1 TEASPOON ANCHO CHILE POWDER
OR OTHER CHILE POWDER
SALT AND PEPPER
Sous Vide 11
This recipe is provided by Jason Logsdon from Amazing Food Made Easy. For more amazing recipes like this one, please see AFMEasy.com/Gourmia
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