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Sous vide hoisin duck breasts: Difference between revisions
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|Image = [[Image:Sous vide hoisin duck breasts recipe.jpg|300px|alt=Electus]] | |Image = [[Image:Sous vide hoisin duck breasts recipe.jpg|300px|alt=Electus]] | ||
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[[Image:Browning the duck breasts.jpg|300px|thumb|right|Browning the duck breasts on both sides]] | [[Image:Browning the duck breasts.jpg|300px|thumb|right|Browning the duck breasts on both sides]] | ||
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[[Image:Duck breasts Jaccard meat tenderizer.jpg|300px|thumb|right|Stamp the duck breasts with the Jaccard meat tenderiser]] | [[Image:Duck breasts Jaccard meat tenderizer.jpg|300px|thumb|right|Stamp the duck breasts with the Jaccard meat tenderiser]] | ||
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Flushed with the absolute success cooking [[Lamb chops|lamb chops]] in my homemade sous vide [[Slow cooker|slow cooker]] conversion kit, I think [[Duck|duck]] is next. | |||
==Sous vide hoisin duck breasts== | |||
This time I wanted to add some flavours to the vacuum sealed pouches and as [[Hoisin|hoisin]] works so well with [[Duck|duck]], I thought I would try that. I also added a teaspoon of Chinkiang black vice [[Vinegar|vinegar]] as I love its subtle flavour and in may [[Tenderise|tenderise]] the duck a little too. It is likely that most of the vinegar is likely to be sucked out of the pouch during the vacuum process, so to this end I used enough plastic to make a pouch that would hang over the edge of the countertop whilst sealing, hopefully to lessen the effect. | This time I wanted to add some flavours to the vacuum sealed pouches and as [[Hoisin|hoisin]] works so well with [[Duck|duck]], I thought I would try that. I also added a teaspoon of Chinkiang black vice [[Vinegar|vinegar]] as I love its subtle flavour and in may [[Tenderise|tenderise]] the duck a little too. It is likely that most of the vinegar is likely to be sucked out of the pouch during the vacuum process, so to this end I used enough plastic to make a pouch that would hang over the edge of the countertop whilst sealing, hopefully to lessen the effect. | ||