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

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

5.0 1 valutazione

Prep. 15min

Totale 2h 40min

2 portions

Ingredienti

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

Difficoltà

media

Valori nutritivi per 1 portion

Sodio 1674.6 mg

Proteine 31.1 g

Calorie 2719.7 kJ / 650 kcal

Grassi 44.2 g

Fibre 5.8 g

Grassi saturi 10.4 g

Carboidrati 38 g

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Presente anche in

Chef favourites 57 ricette
Australia e Nuova Zelanda

Indonesian 13 ricette
Australia e Nuova Zelanda

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