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Sous-vide duck breast with treacly bacon and orange: Difference between revisions
Sous-vide duck breast with treacly bacon and orange (view source)
Revision as of 18:22, 29 November 2022
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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 | |||
}} | }} | ||
<gallery widths=300px heights=300px perrow=5> | <gallery widths=300px heights=300px perrow=5> | ||
</gallery> | </gallery> | ||
===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]] | ||