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

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

5.0 1 évaluation

Prép. 15min

Total 2h 40min

2 portions

Ingrédients

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

Niveau

moyen

Infos nut. par 1 portion

Sodium 1674.6 mg

Protides 31.1 g

Calories 2719.7 kJ / 650 kcal

Lipides 44.2 g

Fibre 5.8 g

Graisses saturées 10.4 g

Glucides 38 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Chef favourites 57 Recettes
Australie et Nouvelle-Zélande

Indonesian 13 Recettes
Australie et Nouvelle-Zélande

Vous pourriez aussi aimer...

Ossobuco Milanese

3h 25min

Indonesian green spice paste

40min

Mustard and cheddar mash

30min

Blueberry jam

35min

Creamy broccoli soup with crispy quinoa (Diabetes)

1h 5min

Heirloom Tomato Gazpacho

1h 10min

Sous-Vide Salmon with Lemon and Herbs

1h 40min

Porcini mushroom risotto

35min

Duck confit with lentil & orange salad

15h 40min

Spicy tuna dip

5min

Chicken and port pâté

1h 30min

Lamb rack with roasted ratatouille, garlic green beans and potato gratin

1h 45min