Duck breast - sous vide

Speisekarte: gg.recipe.menuType.Sous vide

Fortgeschritten

Menschen

Duck breasts are not something you eat every day, therefore you should prepare them like a pro. Follow this sous vide recipe for the intense flavour and juicy meat result. Serve it as a part of a main dish or cut it up for a luxurious salad.

Zutaten

Pflanzenöl

2 EL

Pfeffer

1 Prise

Basilikum

1 Zweig

Thymian

1 Zweig

Entenfilet

150 g

Searing

Pflanzenöl

2 EL

Vorbereitung

Oil and season the fillet.
Place the food into a vacuum bag that is suitable for sous vide cooking.
Vacuum and seal the bag and place it in the oven.
After the automatic program, remove the fillet from the bag. Pat it dry on both sides. Preheat a skillet over high heat. Swirl the fillet around in the pan for about a minute or two on each side.
Tip: For an even stronger flavour, marinate the meat in the refrigerator up to 24 hours before cooking.
Tip: For an even stronger flavour, marinate the meat in the refrigerator up to 24 hours before cooking.

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