Sous Vide Devouring duck breast at 1am May 27, 2024 120F for 4 hours in salt, one diced shallot, and juice from one orange. 2min skin side down on high, 4min on other side on medium. Resting temp peaked at 134F for final temp. by akuba5 2 Comments The_OtherGuy_99 3 weeks ago The fat looks perfect. Robdataff 3 weeks ago How did your sear it?Just the 2min pan?Write A CommentYou must be logged in to post a comment.
2 Comments
The fat looks perfect.
How did your sear it?
Just the 2min pan?