Chef at 10:03, 23 March 2016

2016-03-23T10:03:49Z

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|title=Gressingham duck breast portions
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|keywords=#gressinghamduckbreastportions #poultry #sousvide #sousvidebath #duck #vacuumpacked #preparedfoods #hoisinsauce #freezer #vacuumsealed
|hashtagrev=12032020
|description=These pre-packed duck breasts are economical (if you get the 3 packs for £10) and a useful freeze addition.
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[[Image:Gressingham duck breast portions.jpg|300px|thumb|right|Gressingham duck breast portions]]
These pre-packed [[duck]] breasts are economical (if you get the 3 packs for £10) and a useful [[freezer]] addition.

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] for medium done but with a soft mouth feel.

[[Category:Ingredients]]
[[Category:Prepared foods]]
[[Category:Meat]]
[[Category:Poultry]]

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Gressingham duck breast portions - Revision history

Chef at 10:03, 23 March 2016