Sous vide hoisin duck breasts: Difference between revisions

Sous vide hoisin duck breasts (view source)

397 bytes removed , 5 February 2015

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-[[Image:Browning the duck breasts.jpg|300px|thumb|right|Browning the duck breasts on both sides]]
-[[Image:Hang the duck breast pouches over the worktop.jpg|300px|thumb|right|Hang the pouches over the worktop to try to prevent sucking all of the marinade out of the pouch]]
-[[Image:Duck breasts Jaccard meat tenderizer.jpg|300px|thumb|right|Stamp the duck breasts with the Jaccard meat tenderiser]]
 </div>