Sous Vide Asian Duck Breast

I’m a sucker for delicious duck dishes, especially ones with a sauce and an Asian twist. This sous vide Asian duck breast, with really crispy skin, is up there in my favourites. The rich sauce pairs perfectly with moist duck and sesame-infused vegetables.

It’s also a perfect match for a good Pinot Noir.

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Honey Glazed Carrots with Cumin

Another recipe in the “interesting side dishes” initiative, this time cooking carrots in a sous vide with honey and cumin. The resulting dish is some lovely, tasty, glazed vegetables suitable for a wide range of main courses.

Try these winter warming beauties out for yourself with this simple recipe.

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Sous Vide Chicken Breast with Pickled Celeriac

Take one Sous Vide Supreme. Mix in a Big Green Egg. Sprinkle with other kitchen equipment. Combine with tender chicken breast, vine ripened tomatoes, crisp asparagus tips, fresh basil and papardelle pasta.

The result was a meal truly greater than the sum of its parts. And the ingredient that bought it all together? Pickled celeriac.
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Sous Vide Seared Rib-Eye Steak

Steak is a popular starting point for sous vide cooking. It showcases how easy it is to achieve an even level of done whilst retaining both moisture and flavour. Our sous vide rib-eye steaks have been consistently delicious.

Find out how to get evenly cooked steak every time with a sous vide.

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Experiences With Sous Vide Cooking

I enjoy experimenting with kitchen gadgets. For Christmas, I was gifted a “Sous Vide Supreme” to add to the culinary arsenal. After a few sous vide meals, it’s clear this was a perfect present. Meat is moist and evenly cooked throughout. Vegetables taste fresh and vibrant. Every time.

Find out about sous vide cooking and what I’ve been doing with it in this blog post.

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