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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
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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

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Également présenté dans

Chef favourites 57 Recettes
Australie et Nouvelle-Zélande
Indonesian 13 Recettes
Australie et Nouvelle-Zélande

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