Cooking Instructions
About your product choice
Although chicken supreme can pack a punch, duck breasts really are full of deep flavour and a better choice if you're looking for a sweetness from your dish
1hr 15mins
62°
/
143°F
Set the temperature on your device as shown, once the temperature has been
reached pop your product in and cook for the time shown. Remember with sous
vide cooking whilst the product will be fine if you cook for longer the time
shown is a minimum.
Chef Tips
In the Bag
Try a little lime and corriander to create a light fresh dish
Weight
If your product weight is over 10% more than the chosen weight an adjustment in time will be required. Please ensure core temperatures are reached by using a sous vide thermometer and probe.
Recipes
Duck breast cooked sous vide, glazed in soy with date purée, pickled shiitake, fried walnut, pumpkin seeds
This delicious sous vide duck recipe by chef Paul Foster has been recreated for our website with kind permission from Great British Chefs
View RecipeDuck Breast with Celeriac Choucroute, Bulgur Wheat and Cherries
Love duck breast? Say hello to your new favourite recipe! The ingrdients and flavours used in this sous vide dish create a stunning meal.
View Recipe