Duck cooked sous-vide

Name: Duck cooked sous-vide
Ingredients: wild duck oven-ready; vacuum bag

The sous-vide cooking enhances the intense flavor of duck even further.

Ingredients

wild duck oven-ready

vacuum bag

Cut the duck en coffre, check that there are no sharp points from the carcass on the duck (otherwise the vacuum bag may tear). Vacuum seal in the shrink bag.
Bring the water to a temperature of 59°C with the sous-vide device.
Place the vacuum-sealed duck in the heated water. We cook this wild duck for 1 hour and 15 minutes at 59°C.

32478203

per 1 items

per unit à 10 pieces

The delicious taste of pork spareribs, without the messy fingers. The bone has been removed, leaving only the tender meat.

One ingredient, eight textures. Celeriac has never tasted this good.