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Sous-vide duck breast with green chilli (Chef Degan)
TM6

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

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Ingredients

Sous-vide Duck

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

Green sambal

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

Nutrition
per 1 portion
Calories
2719.7 kJ / 650 kcal
Protein
31.1 g
Carbohydrates
38 g
Fat
44.2 g
Saturated Fat
10.4 g
Fibre
5.8 g
Sodium
1674.6 mg

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