Sous vide duck breast
by MaomaoMom
Google “Sous vide” (French for “under vacuum”) and you will find 10 million search results. It involves cooking food in sealed plastic bags in a water bath at lower (50~70oC) and constant temperatures for long periods of time. This technique was used by French chefs in the 1960s and 70s. It has become increasingly popular at gourmet restaurants because it yields much higher succulence and avoids overcooking. Even Iron Chefs use this technique on TV shows. There is even an expensive water-oven appliance SousVide Supreme for this purpose.
Since I have an electric pressure cooker with a “keep warm” function which maintains temperature around 65oC, I decided to try this technique out. Results are pretty good.
Prepare Time: 10 minutes
Cook time: 38+4minutes
Level: medium
Serves: 2 servings
Ingredients
1) 2 large boneless duck breast halves 480g, skin-on;
2) 1 teaspoon salt, 2 teaspoons freshly minced garlic, ½ teaspoon freshly ground black pepper, 1/3 teaspoon dry thyme, 1/3 teaspoon peppercorn;
3) 1 tablespoon vegetable oil;
Apricot sauce (optional):
4) 1 large ripe apricot, peeled and cored, mash with 2 tablespoons water;
5) 2 teaspoons sugar.
Directions
1: Clean duck breasts then rub on all ingredients 2. Cover and chill in the fridge for 2 hours. Rinse off spices and place duck breasts in a Ziploc bag, remove air and seal it.
2: Add water in the InstantPot up to 7-cup mark. Leave the lid open, turn on power and press “Keep warm” button. After 20 minutes, place the Ziploc bag in the water bath for 35~40 minutes.
3: Remove the bag from the water and pat dry duck breasts. Sear skin side of duck breasts in a non-stick frying pan with 1 tablespoon vegetable oil at medium-high heat until golden. Turn over and cook for another 20 seconds.
4: Slice the cooked duck breasts and serve with apricot sauce.
5: Apricot sauce: mix ingredients 4 and 5 in a small pot, bring to boil on high heat then simmer 5 minutes at low heat.
Happy Canada Day!!!!!!!!!!!!!!!!!!!!!!!!!!
ウォルトの死後、長い低迷期を経験したディズニーであったが、1980年後半から1990年代にかけて『リトル・長生きリスクに備えて親が「準備をしている」と答えた254人に、具体的に準備をしていることを教えてもらったところ、1位「貯蓄・ 12月 – ガーディナー校長の設計による新校舎（立教大学校）が東京・
最終更新 2024年10月8日 (火) 16:36 （日時は個人設定で未設定ならばUTC）。阪急百貨店うめだ本店）屋上に本社及び演奏所を建設。入社式で「上の言うことは聞くな、上司に責任は取らせろ」と挨拶した矢先であった。須田慎一郎は著作『巨大銀行沈没-みずほ失敗の真相』で、入行当初から行員のなかでもっとも朝早く勤務し、社長になってもかわらない精勤ぶりと、富士銀行内でのエリートとしての前田の姿を描いている。前身はヤオハンジャパン（なお、ヤオハンの屋号はマックスバリュへの統一に伴い廃止となった）。
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