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Sous vide hoisin duck breasts: Difference between revisions
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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]] | |||
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