Balinese Sous-Vide Duck Breast

Balinese Spice Paste

• 200 g Indonesian yellow spice paste, room temperature
• 20 g fresh red bird's eye chilli
• 25 g sand ginger
• 1 tsp ground coriander
• 1 tsp ground white pepper
• 10 g candlenuts, toasted
• 15 g palm sugar
• 1 tsp shrimp paste
• 100 g water
• 1 ½ tsp salt
• 75 g vegetable oil
• 1 fresh salam leaves

Sous-vide Duck

• 250 g duck breast fillet, skin on, boneless
• 1 tsp salt
• 1 tsp ground white pepper
• 1500 g water
• 30 g lemon juice (see tips)
• 2 tbsp vegetable oil

Balinese Sauce

• 200 g coconut milk
• 15 g water
• ½ tsp salt
• 30 g fried shallots, to garnish