SV Duck Breast

James_76415

SV Duck breast, butternut squash pure, Black caviar lentils,

yellow/purple beats, dark cherry balsamic reduction

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Comments

bkeene12

When you went to crisp the skin, did you start out with a cold pan or hot? I've read in a few cook books that, with duck, you should place the breast skin side down in a cold pan. Nice picture!

James_76415

Once the breast is sous vided, get the pan real hot, lightly rub some oil on the skin, then place the breast on the pan. After 15 secs, turn the heat down to low for 5 min. Crispy beautiful skin. Let me know how it goes. Use a timer.

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