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

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

5.0 1 valoración

Prep. 15min

Total 2h 40min

2 portions

Ingredientes

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

Dificultad

medio

Inf. nutricional por 1 portion

Sodio 1674.6 mg

Proteína 31.1 g

Calorías 2719.7 kJ / 650 kcal

Grasa 44.2 g

Fibra 5.8 g

Grasas saturadas 10.4 g

Carbohidratos 38 g

¿Te gusta lo que ves?

¡Esta receta y más de 100 000 otras te esperan!

Regístrate en nuestra prueba gratuita de 30 días y descubre todo lo que Cookidoo® tiene para ofrecerte. Sin compromiso.

Registrarse gratis Más información

También incluido en

Chef favourites 57 Recetas
Australia y Nueva Zelanda

Indonesian 13 Recetas
Australia y Nueva Zelanda

También podría gustarte...

White Bean, Tasmanian truffle and chive soup (Paul Foreman)

15min

Maple Oatmeal with Apples and Blueberries

20min

Power Muesli

25min

Porc aux poires (Pork with green peppercorns and pears)

35min

Scallops and prawns with XO butter

50min

Pan-fried Brussels sprouts with tonnato sauce

25min

Pancit Palabok (rice noodles with chicken ragout and shrimp)

1h 20min

French chicken liver pâté (L'Atelier Gourmet Food)

4h 15min

Twice Baked Cheese Soufflés (Metric)

1h 25min

Creamy pea soup

40min

Gougères

55min

Tomato and onion gravy (South African)

25min