Pardi rinnafilee - sous vide

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Duck breasts are not something you eat every day, therefore you should prepare them like a pro. Follow this sous vide recipe for the intense flavour and juicy meat result. Serve it as a part of a main dish or cut it up for a luxurious salad.

Koostisosad

taimeõli

2 tbs

pipar

1 pinch

basil

1 sprig

thyme

1 sprig

duck fillet

150 g

Searing

taimeõli

2 tbs

Ettevalmistus

Õlita ja maitsesta filee.
Aseta toit vaakumkotti, mis sobib sous vide küpsetamiseks.
Sulge kott vaakumiga ning aseta see ahju.
Pärast automaatprogrammi lõppu võta filee kotist välja. Patsuta see mõlemalt poolt kuivaks. Kuumuta panni kõrgel kuumusel. Keera filee pannil umbes minut-kaks mõlemalt poolt.
Nõuanne: veelgi tugevama maitse saamiseks marineeri liha külmkapis kuni 24 tundi enne küpsetamist.
Tip: For an even stronger flavour, marinate the meat in the refrigerator up to 24 hours before cooking.

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