Sous vide Recipe Book 2018

1
Score the skin on the duck
breast into small diamond
shapes, taking care not to
damage the meat.
2
Season duck with salt and
pepper before placing it into
the bag.
3
Mix the remaining ingredi-
ents to make a marinade,
add to the vacuum-sealing
bag with the duck breast, and
vacuum seal.
(See below for settings)
4
Cook the duck breast.
(See below for settings)
5
Remove from the
vacuum-sealing bag along
with the marinade, place in an
ovenproof dish, and nish off
under the broiler.
(See below for settings)
6
Delicious served with stir-fry
vegetables.
Ingredients
350g duck breast, whole
½tsp nely ground Tasmanian
or Szechuan pepper
10g soy sauce
20g sweet chili sauce
5g toasted sesame oil
½tsp salt
Accessories:
Ovenproof dish
Preparation time:
approx. 50minutes
Cooking duration:
65minutes
Step 2 settings
Vacuum seal the bag
Vacuum level 3
Step 3 settings
Cooking method: Sous-vide
Temperature: 150°F (66°C)
Duration: 65minutes
Shelf level:
Wire oven rack: 2nd from the
bottom
Step 4 settings
Cooking method: Maxi Broil
Stage 1: Pre-heating
Level 3
Duration: 6minutes
Stage 2: Broiling
Level 3
Duration: 4minutes
Shelf level:
Wire oven rack: 3rd from the
bottom
2portions
Oriental duck breast
Meat40