Cooking duck breast sous vide

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Cooking duck breast sous vide

Postby kick00 » Tue Jan 15, 2013 5:59 pm

I plan to serve duck breast for dinner I have in few days. Was wandering about the right sequence of events - does anyone have advice?

Whole duck breast

Day 1: Jaccard+ Dry rub (spices + salt), 24 hours
Day 2: 30 min pan to render fat under the skin, cool, vacuum and back to fridge
Day3: Sous vide for ~60 min at 60C, then quickly pan sear

Olive oil
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