Pre Sous Vide Duck Breast

Pre Sous Vide Duck Breast

Pre Sous Vide Duck Breast

Price:

$6.00
OR

Description

Duck is best cooked medium raRe to medium, which offers the perfect balance of tenderness and texture. By utilizing sous vide cooking methods we can achieve flawless cooking precision that is not possible with more traditional cooking methods. This duck breast comes fully cooked and already seasoned throughout. Simply crisp the skin, heat, and enjoy!

Sous-Vide: Translated to “Under Pressure” is a recently adopted method of cooking utilizing a temperature-controlled water bath that maintains an exact temperature (within 1/10 of a degree!). We then take our seasoned duck and place it under a vacuum seal to ensure it retains all its flavor and juices. The duck is then cooked "low and slow" to achieve optimal tenderness and flavor.

Cooking Details

  • 1 5-7oz breast
  • To heat your sous vide duck breast, simply place the breast skin side down in a pre-heated pan over med heat for four minutes, flip and cook an additional three to four minutes
  • While cooking, baste the breast with the fat that has rendered in the pan.
  • Remove breast and allow to rest for five to ten minutes.
  • While breast is resting pour the fat from the pan and add the liquid from the bag the breast came in.
  • Add a tablespoon of butter and stir until fully melted and incorporated into a delicious, yet simple to make sauce.
Description

Details

Duck is best cooked medium rare to medium, which offers the perfect balance of tenderness and texture. By utilizing sous vide cooking methods we can achieve flawless cooking precision that is not possible with more traditional cooking methods. This duck breast comes fully cooked and already seasoned throughout. Simply crisp the skin, heat, and enjoy! Sous-Vide: Translated to “Under Pressure” is a recently adopted method of cooking utilizing a temperature-controlled water bath that maintains an exact temperature (within 1/10 of a degree!). We then take our seasoned duck and place it under a vacuum seal to ensure it retains all its flavor and juices. The duck is then cooked "low and slow" to achieve optimal tenderness and flavor.
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