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duck sous vide

Duck Breast Sous Vide with Roasted Potatoes, Sauteed Spring Onions and Mushroom Sauce

 

Read about Sous Vide Cooking


Service for 4

Preparation of Duck Breasts

For each 4 legs:

Score the skin on each duck breast and then pack in a plastic sous vide bag. Immerse the bags in a water bath set to 58 Celsius for 20 minutes. When done crisp skin then slice.

Preparing the Vegetables:

Sauté the potatoes and mushrooms and spring onions in separate pans using duck fat until some browning begins to occur. Be careful not to go past this point since duck fat can easily burn vegetables.

Preparing the Mushroom Sauce

Roast shitake mushrooms in oven till browned. Remove from oven and add duck stock on top burner. Reduce by half, then add creme and small quantity of truffle oil. Blend the mixture and send through a fine sieve. Add small amount of cold butter and foam using a hand blender.

Assembly

Place roasted potatoes, mushrooms and onions in center of plate. Place the sliced duck sous vide breast on top of the vegetables. Add the sauce around mound of duck and vegetables. Garnish with chervil.

 



SIMILAR RECIPES FOR DUCK

DUCK RILLETTES WITH SEARED SCALLOP, POLENTA AND SPINACH


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