Duck Breast Sous Vide
Tender meat with crispy skin — perfect for batch cooking
15
Duck breast cooked sous vide to perfect doneness. Two options to choose from: 57°C for a restaurant-style pink texture or 60°C for a stable make-ahead preparation. Finished with crispy skin rendered in a cold pan.
What is in it
- Duck breast
- Salt
- Ground black pepper
- Garlic
- Fresh thyme
- Star anise
- Fresh sage
- Vegetable oil
- Pumpkin
- Butter
- Orange juice
- Potato
- Sweet potato
Exact amounts and step-by-step cooking come with the collection.
Recipe available in collections
Amounts and step-by-step cooking unlock after purchasing any of these collections.
