Sous Vide: Fatty duck breast, Muffaletta relish
About
This recipe showcases the versatility of this flavorful and decidedly un-poultry-like poultry.
Ingredients
Crispy Fried Magret
Anchovy/Potato Salad with Olives, Muffaletta Relish, Tamarind Butter
Ingredients:
Magret Duck Breasts, 2 each
Parsley, fresh, chopped, 1 ounce/ 30g.
Salt+crushed chilis, as needed.
Muffaletta Relish
Nicoise olives, 1 oz/30 g.
Broccolini, 1 oz/30 g.
Garlic, 2 cloves.
Celery, 1 oz/30 g.
Carrot, 1 oz/30 g.
Extra virgin olive oil, 1 oz/30 g.
S+P, to taste
Anchovy Salad with Potatoes and Olives
Anchovies, 2 oz./60 g.
Gold potatoes, 4 oz
Black olives, 1 oz./30 g.
Capers, 20 ea.
extra virgin olive oil, 1 oz./30 ml.
lemon juice, a few drops.
Tamarind concentrate (for the sauce described below), a few drops.
Equipment requirements
Immersion circulator, portable or stationary.
Heat rated container, minimum of 2 gallons/8 liters.
Heat rated sous vide bags.
Flat bottomed skillet, approximately 12″/30 cm. and 3″/90 mm deep.
Metal tongs
wooden spoon.
Wire whisk.
Infrared or probe thermometer.