Sous-vide duck breast with green chilli (Chef Degan)

Sous-vide duck breast with green chilli (Chef Degan)

5.0 1 rating

Prep. 15 min

Total 2 h 40 min

2 portions

Ingredients

Sous-vide Duck

duck breast, skin on boneless
250 g
sea salt
1 tsp
ground white pepper
1 tsp
Indonesian green spice paste room temperature
50 g
water to fully submerge bags (not higher than the 2L maximum fill level)
lemon juice (see Tips)
30 g
vegetable oil
2 tbsp

Green sambal

vegetable oil
30 g
eschalots cut into wedges
50 g
green chilli thinly sliced diagonally
100 g
Indonesian green spice paste room temperature
50 g
green tomatoes cut into cubes (2 cm)
100 g
tomatoes cut into cubes (2 cm)
50 g
makrut lime leaves
5
Chicken stock powder
1 tsp
sea salt adjust to taste
½ tsp
ground white pepper adjust to taste
¼ tsp
fried shallots
30 g

Difficulty

medium

Nutrition per 1 portion

Sodium 1674.6 mg

Protein 31.1 g

Calories 2719.7 kJ / 650 kcal

Fat 44.2 g

Fibre 5.8 g

Saturated Fat 10.4 g

Carbohydrates 38 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Chef favourites 57 Recipes
Australia and New Zealand

Indonesian 13 Recipes
Australia and New Zealand

You might also like...

Show all

Murgh makhani (Butter chicken)

1小时 15 分钟

Family chicken galette

1小时 55 分钟

Low waste chicken lasagne

1小时 30 分钟

Korean fried chicken

4小时

Korean beef bulgogi (TM6)

1小时 30 分钟

Shredded Lamb ragù

1小时 25 分钟

Bourbon pork ribs

5小时 50 分钟

Leczo (smoked sausage ratatouille)

30 分钟

Peruvian roast chicken with green sauce and avocado salad (MEATER+®)

10小时 30 分钟

Creamy Mediterranean chicken bake (Skinnymixers)

50 分钟

Pineapple and orange glazed ham

2小时

Rare beef steak with herb garlic butter

2小时 15 分钟

Show all