Duck breast - sous vide

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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.

Ingredients

vegetable oil

2 tbs

pepper

1 pinch

basil

1 sprig

thyme

1 sprig

duck fillet

150 g

Searing

vegetable oil

2 tbs

Preparation

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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