GingerRookes Duck Breast
Sussex BBQ Take-Away / Sussex Street Food Finalist 2018/19/20 /@guildoffinefood Judge & Winner of three gold stars for our sauces.
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Ingredients for 2
2 Duck Breasts
Salt
Pepper
Fresh herbs
Garlic or wild garlic butter
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 136ºF / 57.8ºC
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Step 2
Score the skin. Make sure you don’t cut into the meat but scoring the skin means better searing.
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Step 3
Pre-sear. This will help to render the fat. Sear the skin side 2-3 minutes or until golden brown. You don’t need to add oil to the pan. Add the garlic and thyme of any herbs you like and sear the other side for 1 minute.
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Step 4
Season the Duck Breasts put in a zip lock bag or vac pac.
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Step 5
Add to pre heated Anova water.
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Finishing Steps
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Step 0
Sear the finished Duck Breasts skin side down. Get your pan really hot. Use a kitchen towel or oven glove to press down lightly on the Breasts to get an even sear. Once the skin is Brown Remove.
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Step 1
Enjoy.....serve the Breasts sliced like a pro.