Gressingham duck breast portions: Difference between revisions
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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. | 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]] | ||
[[Category:Prepared foods]] | [[Category:Prepared foods]] | ||
[[Category:Meat]] | [[Category:Meat]] | ||
[[Category:Poultry]] | [[Category:Poultry]] | ||
Revision as of 09:57, 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.