Recipe detail

Poultry Low-Cooking Cherry Duck Breast

17. 4. 2023

Author: Gary CHIU

Company: Retigo Asia

Food category: Poultry

Cuisine: Chinese

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Program steps

  • Preheating:
  • 65 °C

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1
Steaming
time icon Termination by time
time icon 01:30 hh:mm
probe icon 50 °C
ventilator icon 80 %
ventilator icon 
2
Combination
30 %
time icon Termination by time
time icon 03:00 mm:ss
probe icon 250 °C
ventilator icon 90 %
ventilator icon 

Ingredients - number of portions - 10

Name Value Unit
duck breast 260 g

seasoning recipe

Name Value Unit
olive oil 300 ml
whipped cream 33% 50 g
dry white wine 100 ml
bay leaf 5 g
thyme 3 g
garlic 10 g
sea-salt 5 g

Nutrition and allergens

Allergens: 7
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, D, E, K

Nutritional value of one portion Value
Energy 65.5 kJ
Carbohydrate 1.7 g
Fat 4 g
Protein 5.7 g
Water 0 g

Directions

The first stage
◇ Wash and wipe the duck breast, remove the excess fat and scratch the skin, dry the water and seal it with a seasoning vacuum bag
◇ Use stainless steel iron net to lay flat, do not stack the vacuum packaging bags, and let it loosen at 50°C for 1.5 hours

second stage
◇ Soak in ice cube water quickly after Shufei is finished, cool to stop ripening, soak in ice cube water for at least 10 minutes
◇ Unpack the vacuum package and take out the duck breast, wipe off the excess water to keep the duck breast skin dry, put it on a frying pan for later use
◇ Because the duck breast has been softened and cooked for a long time, the duck breast is roasted for 3 minutes with the skin facing down, and it will be crispy on the outside and tender on the inside

Recommended accessories

Vision Bake

Vision Bake