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Ingredients
Sous-vide Duck
- 250 g duck breast, skin on, boneless
- 1 tsp sea salt
- 1 tsp ground white pepper
- 50 g Indonesian green spice paste, room temperature
- water to fully submerge bags (not higher than the 2L maximum fill level)
- 30 g lemon juice (see Tips)
- 2 tbsp vegetable oil
Green sambal
- 30 g vegetable oil
- 50 g eschalots, cut into wedges
- 100 g green chilli, thinly sliced diagonally
- 50 g Indonesian green spice paste, room temperature
- 100 g green tomatoes, cut into cubes (2 cm)
- 50 g tomatoes, cut into cubes (2 cm)
- 5 makrut lime leaves
- 1 tsp Chicken stock powder
- ½ tsp sea salt, adjust to taste
- ¼ tsp ground white pepper, adjust to taste
- 30 g fried shallots
- Nutrition
- per 1 portion
- Calories
- 2719.7 kJ / 650 kcal
- Protein
- 31.1 g
- Carbohydrates
- 38 g
- Fat
- 44.2 g
- Saturated Fat
- 10.4 g
- Fibre
- 5.8 g
- Sodium
- 1674.6 mg
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