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Gressingham duck breast portions: Difference between revisions
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I found them to be rather ''wet'', probably due to the packaging process. They come up very well cooked [[sous vide]] if [[vacuum sealed]] with a tablespoon of [[hoisin sauce]] and a few star anise. | I found them to be rather ''wet'', probably due to the packaging process. They come up very well cooked [[sous vide]] if [[vacuum sealed]] with a tablespoon of [[hoisin sauce]] and a few star anise. | ||
Cook [[vacuum packed]] in a [[sous vide bath]] for 3 hours at 61°C [141°F | Cook [[vacuum packed]] in a [[sous vide bath]] for 3 hours at 61°C [141°F] for medium done but with a soft mouth feel. | ||
[[Category:Ingredients]] | [[Category:Ingredients]] | ||