Duck breast à l`orange with orange zabaglione

Duck breast à l`orange with orange zabaglione

3.5 22 valutazioni

Prep. 20min

Totale 2h 20min

2 portions

Ingredienti

Duck breast à l`orange

water plus extra to submerge bags
1850 g
freshly squeezed lemon juice or 1 tsp ascorbic acid (see Tips)
30 g
duck breasts (approx. 250-350 g, 3 cm thickness), skin on and scored
2
salt to taste
2 - 3 pinches
ground black pepper to taste
2 - 3 pinches
oranges zest and juice of 1 orange, 1 orange cut into 6 slices
2
garlic cloves crushed
2
eschalot cut into quarters
1
fresh thyme
2 sprigs
black peppercorns
½ tsp

Orange zabaglione and serving

Vegetable stock paste
¼ tsp
ground white pepper plus extra to taste
2 pinches
ground cayenne pepper
1 pinches
egg yolks
3
salt to taste

Difficoltà

media

Valori nutritivi per 1 portion

Sodio 70.8 mg

Proteine 51.3 g

Calorie 6176.3 kJ / 1470.6 kcal

Grassi 137.2 g

Fibre 4.5 g

Grassi saturi 42 g

Carboidrati 11.1 g

Ti piace quello che vedi?

Questa ricetta e più di 100 000 altre ti aspettano!

Registrati per una prova gratuita di 30 giorni e scopri il mondo di Cookidoo®. Senza alcun vincolo.

Registrati gratis Ulteriori informazioni

Presente anche in

Sous Vide for Two 8 ricette
Australia e Nuova Zelanda

Potrebbe anche interessarti...

Five spice duck with mushrooms and Asian greens

45min

Sous-Vide Drunken Chicken

2h

Double-baked cheese soufflés with asparagus sauce

2h

Sous-vide rare beef steak with béarnaise sauce

2h 20min

Rare beef steak with herb garlic butter

2h 15min

Sicilian prawn salad

40min

Duck confit with lentil & orange salad

15h 40min

Salmon with Aromatics at 50°C

1h 40min

Pears in red wine

3h 20min

Sous vide salmon with avocado cream (TM6)

1h 5min

Lamb rack with port sauce and parsnip purée

1h

Duck with Blackberry Sauce and Celeriac Mash

40min