
Dispositivos e acessórios
Sous-vide duck breast with green chilli (Chef Degan)
Preparação 15min
Total 2h 40min
2 portions
Ingredientes
Sous-vide Duck
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duck breast, skin on boneless250 g
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sea salt1 tsp
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ground white pepper1 tsp
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Indonesian green spice paste room temperature50 g
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water to fully submerge bags (not higher than the 2L maximum fill level)
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lemon juice (see Tips)30 g
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vegetable oil2 tbsp
Green sambal
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vegetable oil30 g
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eschalots cut into wedges50 g
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green chilli thinly sliced diagonally100 g
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Indonesian green spice paste room temperature50 g
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green tomatoes cut into cubes (2 cm)100 g
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tomatoes cut into cubes (2 cm)50 g
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makrut lime leaves5
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Chicken stock powder1 tsp
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sea salt adjust to taste½ tsp
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ground white pepper adjust to taste¼ tsp
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fried shallots30 g
Nutrição por 1 portion
Energia
650 kcal /
2719.7 kJ
Proteína
31.1 g
Gordura
44.2 g
Hidratos de carbono
38 g
Fibra
5.8 g
Gordura saturada
10.4 g
Sódio
1674.6 mg