Sous Vide Crispy Chinese Duck Breast
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Sous vide crispy chinese duck breast

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Today I bring you my version of duck breast: cooked at low temperature and lacquered with the precious Amirkaal honey from @fulmerhoney 🍯 A completely natural honey, produced in the mountains of Central Asia in limited and numbered quantities. You can’t go wrong with this technique! You will get a duck cooked to perfection, tender and very tasty. For the chest: 1 duck breast Thyme to taste Cook the breast in the Roner at 54 degrees for 2 hours, then brown 5 minutes per side in the pan. At this point, varnish with fulmer’s Amirkaal honey and set aside. For the sauce: 1 tablespoon of sugar 2 orange juice 150g demiglace thyme Orange peel Caramelize the sugar, glaze with the orange juice, then add the rest of the ingredients. Reduce the sauce over a low heat until it is nice and shiny.
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