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

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

5.0 1 rating

Prep. 15min

Total 2 h 40min

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

Fiber 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®.

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...

Chicken Soup with Bamboo Shoots and Clams

No ratings

Superior Seafood Pot

30min

Hummus board with shredded lamb (Diabetes)

25 h 20min

Festive lobster pâté

4 h 45min

Balinese Sous-Vide Duck Breast

No ratings

Fish stock

35min

Poached egg pots with smoked salmon and avocado salsa

30min

Creamy scallop soup with chorizo

30min

Mussels in white wine and cream sauce

45min

Steamed fish fillets in a creamy leek sauce

35min

Roast Duck with Plums and Cauliflower Potato Purée

2 h

Brandy Chicken Liver Pâté

3 h 25min