Sous-vide duck breast with treacly bacon and orange: Difference between revisions

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| Scatter the [[Star anise|star anise]] over the [[Oranges|oranges]]
| Scatter the [[Star anise|star anise]] over the [[Oranges|oranges]]
| Vacuum seal and cook in a [[Sous-vide bath|sous-vide bath]] for 10 hours at 82°C (179.6°F)
| Vacuum seal and cook in a [[Sous-vide bath|sous-vide bath]] for 10 hours at 82°C (179.6°F)
| Drain the fat and discard the star-anise
| If you wish you can crisp up the skin (and the bacon) by searing in a hot pan, skin-side down in a hot pan for 4 minutes
| Slice thinly before serving
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===Serving suggestion===
Serve with [[curly fries]] and a selection of vegetables
===Variations===
===Variations===
If you can't get hold of treacly [[Bacon|bacon]], use thick fatty back bacon and a teaspoon of [[Black treacle|black treacle]]
If you can't get hold of treacly [[Bacon|bacon]], use thick fatty back bacon and a teaspoon of [[Black treacle|black treacle]]