It was rly yummy and tender. Seared it first then Sous vide at 57 degrees for an hour.by xylitolspray 2 Comments Good_wolf 10 months ago Looks like it turned out well. markrigney 10 months ago I don’t get sous vide for duck breast. The fat doesn’t render it for crisp skin.Write A CommentYou must be logged in to post a comment.
markrigney 10 months ago I don’t get sous vide for duck breast. The fat doesn’t render it for crisp skin.
2 Comments
Looks like it turned out well.
I don’t get sous vide for duck breast. The fat doesn’t render it for crisp skin.