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

Vuoi preparare questa ricetta?

Questa e altre 100 000 ricette ti aspettano!

Registrati per una prova gratuita di 30 giorni e scopri tutto il mondo Cookidoo®.

Registrati gratis Ulteriori informazioni

Presente anche in

Chef favourites 57 ricette
Australia e Nuova Zelanda

Indonesian 13 ricette
Australia e Nuova Zelanda

Ti potrebbe interessare anche...

Keto Roast Turkey with Pancetta, Lemon and Herb Cream

Nessuna valutazione

Date and Nut Balls

20min

Indonesian green spice paste

40min

Spiced white chocolate and macadamia skillet brownie

50min

Blueberry jam

35min

Za'atar

Nessuna valutazione

Salt-free chicken stock paste

45min

Grilled Tri-Tip with Creamed Spinach

Nessuna valutazione

Rum and raisin ice cream

24h 10min

Caprese Egg White Omelette (Metric)

20min

Portuguese-style crème brûlée

25min

Virgin watermelon margarita

6h 10min