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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 16:52, 31 December 2022
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|TotalCalories = 420 | |TotalCalories = 420 | ||
|PortionCalories = 210 | |PortionCalories = 210 | ||
|Image = [[Image:Sousvide duck breast with treacly bacon and orange recipe.jpg|alt=Electus]] | |Image = [[Image:Sousvide duck breast with treacly bacon and orange recipe.jpg|thumb|middle|none|alt=Electus]] | ||
<span class="review"> <span class="reviewHeader"> | <span class="review"> <span class="reviewHeader"> | ||
==== | ====Best recipe review==== | ||
</span> | </span> | ||
''<span class="reviewTitle">So tender</span>'' | ''<span class="reviewTitle">So tender</span>'' | ||
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Serve with [[curly fries]] and a selection of vegetables | Serve with [[curly fries]] and a selection of vegetables | ||
===Variations=== | ===Variations=== | ||
If you can't get hold of | If you can't get hold of [[treacly bacon]], use thick fatty back bacon and a teaspoon of [[Black treacle|black treacle]] | ||
===Chef's notes=== | ===Chef's notes=== | ||
I would normally advise cooking a [[Sous-vide|sous-vide]] [[Duck|duck]] breast for only 4 hours at a much lower temperature so the result is medium-rare, however to distribute the [[Duck fat|duck fat]] within th emeat and to spread the flavours, my experiments have show a higher temperature for longer, produces much nicer results. | I would normally advise cooking a [[Sous-vide|sous-vide]] [[Duck|duck]] breast for only 4 hours at a much lower temperature so the result is medium-rare, however to distribute the [[Duck fat|duck fat]] within th emeat and to spread the flavours, my experiments have show a higher temperature for longer, produces much nicer results. | ||
===See also=== | |||
* [[Russell's Butchers of Upwell, Norfolk]] | |||
* [[Treacle Cured Bacon from Russell's of Upwell's]] | |||
{{RecipeLine}} | {{RecipeLine}} | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||