Recipe

Duck breast

A sought-after delicacy, with a strong taste and tender meat.

The best duck meat, it is also sold separately with the skin, which has a relatively thick layer of fat. They are best prepared medium-rare to medium. During Sous-Vide processing, the breasts will remain juicy and evenly pink.

After removing them from the vacuum bag, we fry them vigorously on the skin side, so that they get nicely crispy. A thick layer of fat will protect the meat from being heated to a higher temperature. Serve cut into slices.