|How wicked does this look??!!|
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I knew it was a matter of time before I would succumb to sous vide. I've been thinking about it for as long as about 6 months. Today, I yielded to the temptation and attempted my first home sous vide duck breast. The effort was worth every minute of my time and attention!
Then, I pan-seared the meat for 5 minutes on the skin and 1 minute on the other side. This golden glow got me wildly ecstatic!
Pan-searing the duck breast ensures the fat is rendered, leaving a nice crisp skin that encases the moist flesh beneath.
A big thumbs-up from my man. "Fine dining domesticated," he says.
This costs a fraction of what you will have to pay in a restaurant. Ducks, duck fats and I have a lot of chemistry going. I've roasted a whole duck in 4 hours - click here to see the photos. But this little duck breast project has got to be my most exciting and rewarding culinary experiment. Rated a close second is my home-cured smoked salmon. I will definitely be making this again, and very soon too!
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