Ryan Goodwin @cook_3814251
Cool. Duck breast is one I've yet to try in a water bath. How's the texture?
wonderfoodie @cook_4921612
Oh I sous vide duck more often than not! It keeps the meat extremely tender with the characteristic pink tint in the middle. Plus all the spices/flavours are locked in because the duck cooks in its own juice. Just don't forget to sear it afterwards (you can even use a blowtorch), I find that the crunchy skin enhances any recipe (I recommend sweet sauces to go with it)!
Try it and feel free to post pictures - I would be curious to know whether you loved it too :)
Try it and feel free to post pictures - I would be curious to know whether you loved it too :)
