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Sous vide hoisin duck breasts: Difference between revisions
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This was a superb meal. The duck breast was so tender you could have pushed your finger through it. It had the flavour and mouthfeel of a rare duck breast, without all that blood. Marvellous! | This was a superb meal. The duck breast was so tender you could have pushed your finger through it. It had the flavour and mouthfeel of a rare duck breast, without all that blood. Marvellous! | ||
{{RecipeIngredients | {{RecipeIngredients | ||
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| Suspend the pouches in the bath and heat for 2 hours | | Suspend the pouches in the bath and heat for 2 hours | ||
| When the [[Duck|duck]] breasts have cooked, get a heavy based [[Frying pan|frying pan]] very hot with no [[Oil|oil]] and [[Sear|sear]] the duck breasts, skin side down for 2 minutes | | When the [[Duck|duck]] breasts have cooked, get a heavy based [[Frying pan|frying pan]] very hot with no [[Oil|oil]] and [[Sear|sear]] the duck breasts, skin side down for 2 minutes | ||
| If you have a mapp [[Blowtorch| | | If you have a mapp [[Blowtorch|blow torch]] you can [[Sear|sear]] the [[Meat|meat]] side of the breast while the skin is being crisped. I wouldn't bother with a propane blowtorch unless you like the taste of propane fuel. | ||
| Meanwhile cook your [[Stir-fry|stir-fry]] mix in a hot [[Wok|wok]] with a little [[Oil|oil]] and pop the [[Noodle|noodle]] nests in [[Boiling|boiling]] water for 4 minutes. | | Meanwhile cook your [[Stir-fry|stir-fry]] mix in a hot [[Wok|wok]] with a little [[Oil|oil]] and pop the [[Noodle|noodle]] nests in [[Boiling|boiling]] water for 4 minutes. | ||
| Drain and toss in [[Sesame oil|sesame oil]] and a teaspoon of [[Toasted sesame seeds|toasted sesame seeds]]. | | Drain and toss in [[Sesame oil|sesame oil]] and a teaspoon of [[Toasted sesame seeds|toasted sesame seeds]]. | ||