Gressingham duck breast portions: Difference between revisions

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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.
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 for 3 hours at   
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.  


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Revision as of 09:53, 23 March 2016

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.

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