Main courses · Meat & poultry
Sous-vide duck breast with green chilli (Chef Degan)
If you do not have a vacuum sealer, use the water displacement method: Fill a large container or bowl with water. Place 2 steaks, side by side, into a snap lock bag and seal, leaving a gap of approx. 3 cm still open. Slowly submerge bag into the water (pressure from the water will force the air out), sealing bag closed just before it is completely submerged. We recommend using high quality snap lock bags. Look for bags made without BPA (Bisphenol A), which are widely available from major retailers. Polythene bags are not suitable for cooking food.
Details
- Difficulty
- Medium
- Prep
- 15 min
- Active
- 15 min
- Cook
- 160 min
- Total
- 160 min
- Yield
- 2 portions
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- Category
- Main coursesMeat & poultry
- Time
- Over 1 hour
- Nutrition
- High protein
- Difficulty
- Medium
- duck breast, skin on
- 250 g
- sea salt
- 1 tsp
- ground white pepper
- 1 tsp
- Indonesian green spice paste
- 50 g
- water
- water
- lemon juice
- 30 g
- vegetable oil
- 2 tbsp
- vegetable oil
- 30 g
- eschalots
- 50 g
- green chilli
- 100 g
- Indonesian green spice paste
- 50 g
- green tomatoes
- 100 g
- tomatoes
- 50 g
- makrut lime leaves
- 5
- Chicken stock powder
- 1 tsp
- sea salt
- 0.5 tsp
- ground white pepper
- 0.3 tsp
- fried shallots
- 30 g
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 31.1 g
- Energy
- 2,719.6 kJ
- Calories
- 650 kcal
- Fat
- 44.2 g
- Fibre
- 5.8 g
- Carbohydrates
- 38 g
Cooking instructions are available on the original Cookidoo® page.
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