Gressingham duck breast portions: Difference between revisions
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|title= | |title=Gressingham duck breast portions | ||
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|description=- | |keywords=#gressinghamduckbreastportions #poultry #sousvide #sousvidebath #duck #vacuumpacked #preparedfoods #hoisinsauce #freezer #vacuumsealed | ||
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|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]] | [[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. | These pre-packed [[duck]] breasts are economical (if you get the 3 packs for £10) and a useful [[freezer]] addition. | ||
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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 [[vacuum packed]] in a [[sous vide bath]] for 3 hours at 61°C [141°F | 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:Ingredients]] | ||
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[[Category:Meat]] | [[Category:Meat]] | ||
[[Category:Poultry]] | [[Category:Poultry]] | ||
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/gressinghamduckbreastportions|#gressinghamduckbreastportions]] [[Special:Search/poultry|#poultry]] [[Special:Search/sousvide|#sousvide]] [[Special:Search/sousvidebath|#sousvidebath]] [[Special:Search/duck|#duck]] [[Special:Search/vacuumpacked|#vacuumpacked]] [[Special:Search/preparedfoods|#preparedfoods]] [[Special:Search/hoisinsauce|#hoisinsauce]] [[Special:Search/freezer|#freezer]] [[Special:Search/vacuumsealed|#vacuumsealed]] | |||
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Latest revision as of 10:03, 23 March 2016
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.
#gressinghamduckbreastportions #poultry #sousvide #sousvidebath #duck #vacuumpacked #preparedfoods #hoisinsauce #freezer #vacuumsealed