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Asian-style twice seared duck breast with sesame-infused stir fried veg
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Stormbringer
Posts: 2,070
I'll fess up in advance ... this isn't strictly a BGE recipe. I cooked the duck in a sous vide, which was always the plan. I wanted to do the pre and post sear in the MMX and then use it to stir fried the veg. However Thor decided to park the mother of all rain storms over us (rain literally bouncing off the patio) so I retreated to the kitchen. Full details here:
https://www.thecooksdigest.co.uk/2017/11/10/sous-vide-asian-duck-breast/
Plated ... SWMBO has a new f1.4 lens and wanted to get arty with the sauce:
Vac sealead after the first sear and ready for a bath
Close-up shot
Vegetables stir-frying in duck fat
https://www.thecooksdigest.co.uk/2017/11/10/sous-vide-asian-duck-breast/
Plated ... SWMBO has a new f1.4 lens and wanted to get arty with the sauce:
Vac sealead after the first sear and ready for a bath
Close-up shot
Vegetables stir-frying in duck fat
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
-----------------------------------------------------------------------
Comments
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Good grief! World class cuisine right there! Bravo!
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Wow! Beautiful! You nailed that cook.Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
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Damn that looks good! And inspiring. Did a couple whole ducks a year or two ago, think I need to revisit the "other" fowlLocated deep in the heart of the Dirty South...
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Wonderful job. Congratulations!Cincinnati, Ohio. Large BGE since 2011. Still learning.
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I knew I was not worthy just reading the title.
What a cook and presentation. Magazine quality pics right there. Congrats to all who contributed.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
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Cheers folks, was particularly pleased with the sauce on that one. The combo of raw ingredients and jus from the sous vide was incredible.
@lousubcap you're always worthy, bud
.
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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