Duck breast smoked and cooked sous vide
A preparation of duck breast in which the smoky flavour infuses the meat beautifully and is further enhanced by the Szechuan pepper.
Makes 10 pieces.
Allergens & dietary requirements
This component doesn't contain any allergens.
Ingredients
- 10 duck breast fillets
- as needed timut pepper
- as needed salt
Preparation method
- Preheat the sous vide bath to exactly 65°C.
- Trim the excess fat from the duck breast and score the fat crisscross to form a diamond pattern.
- Season with salt and the Szechuan pepper.
- Smoke the duck breasts for no longer than ten minutes in a warm smoker.
- Then pull the duck breasts vacuum and cook in the sous vide bath for 25 minutes at 65°C.
- Immediately cool in iced water and store in the refrigerator until needed.
Serving suggestions
- With a rocket salad with beetroot, onion confit, and walnuts.
- As a main course with components of beetroot, potato, and figs.
- Use in a composition with components of apricot, red cabbage, and celeriac.