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Sous vide hoisin duck breasts: Difference between revisions
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|PrepTime = 10 minutes | |PrepTime = 10 minutes | ||
|CookTime = 2 hours 5 minutes | |CookTime = 2 hours 5 minutes | ||
|Image = [[Image:Sous vide hoisin duck breasts recipe.jpg|alt=Electus]] | |Image = [[Image:Sous vide hoisin duck breasts recipe.jpg|thumb|middle|none|alt=Electus]] | ||
<span class="review"> | <span class="review"> | ||
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==== | ====Best recipe review==== | ||
</span> | </span> | ||
''<span class="reviewTitle">Noodles and hoisin!</span>'' | ''<span class="reviewTitle">Noodles and hoisin!</span>'' | ||
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* If you are luck enough to have a [[Jaccard meat tenderiser]], stamp the breast all over on the skin side to puncture the skin and provide a path for the flavours to penetrate the [[Meat|meat]]. | * If you are luck enough to have a [[Jaccard meat tenderiser]], stamp the breast all over on the skin side to puncture the skin and provide a path for the flavours to penetrate the [[Meat|meat]]. | ||
* Make up 2 vacuum pouches that will be large enough to [[Hand|hand]] over the counter top while the breasts are being sealed. | * Make up 2 vacuum pouches that will be large enough to [[Hand|hand]] over the counter top while the breasts are being sealed. | ||
<gallery widths= | <gallery widths=300px heights=300px perrow=5> | ||
Image:Browning the duck breasts.jpg|Browning the duck breasts on both sides | Image:Browning the duck breasts.jpg|Browning the duck breasts on both sides | ||
Image:Hang the duck breast pouches over the worktop.jpg|Hang the pouches over the worktop to try to prevent sucking all of the marinade out of the pouch | Image:Hang the duck breast pouches over the worktop.jpg|Hang the pouches over the worktop to try to prevent sucking all of the marinade out of the pouch | ||