Sous vide duck breast

Wednesday tea. Sous vide duck breast and kale sprouts. #yummylummy #foodphotography #lowcarb #noaddedsugar #ManFlu #sousvide #duckbreast Duck, Kale sprouts G’day food lovers I’m not feeling terribly hungry today. That said, I need to dedicate this meal to a work mate.…

Sous vide duck breast

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Wednesday tea. Sous vide duck breast and kale sprouts.

#yummylummy #foodphotography #lowcarb #noaddedsugar #ManFlu #sousvide #duckbreast

Duck, Kale sprouts

G’day food lovers

I’m not feeling terribly hungry today. That said, I need to dedicate this meal to a work mate. Today we were discussing some taboo foods and when I mentioned that I was planning duck tonight my friend exclaimed that I shouldn’t eat duck because ducks communicate. She explained there are ducks in literature which speak and she sent me a picture of a duck named Jemima which is apparently a famous duck for children. I’ve never heard of Jemima the duck so I’m dedicating this meal to my work friend and naming my sous vide duck breast, Jemima.

Jemima was cooked sous vide for 2 hours at 76 °C. I chilled Jemima in the refrigerator and then removed Jemima from the vacuum bag and dried Jemima’s surfaces with kitchen towel. I heated up a frypan so it was smoking hot and seared Jemima all over. I then sliced Jemima with my Dick™ butchers knife and ate Jemima with some oven roasted Kale sprouts which I’d doused with rice bran oil and iodised salt before exposing to 200 °C dry heat for 15 minutes.

Jemima was delicious. Have a good one.

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