Sous Vide comes from French and means under vacuum. I think it`s an ingenious cooking method that absolutely surprises you in terms of taste. The meat stays tender and juicy and the cook stays fresh and relaxed.
I take duck breasts out of the refrigerator two hours before preparation and scratch the skin in a cross shape.
Now I season the breast with coarse sea salt and vacuum seal it. Then I put the breast in a water bath at 60 degrees for 110 minutes (I always do this in a steam cooker).
In the meantime I have roasted red pepper, green pepper, Szechuan pepper and long pepper in the pan.
After the specified cooking time, I get the breast out of the bath and from the bag. This has now already reached its core temperature. In a pan she still gets the toasted aromas. To do this, I put the breast with the scratched skin in the pan and let it fry until crispy for 2-3 minutes. In the meantime I season the meat side with the pepper (of course only black pepper is possible). When the skin is nice and crispy, turn the duck breast and fry for another 2-3 minutes. The duck breast can be placed in the pan without adding fat as it will fry in its own leaking fat. Now arrange the breast on a warm plate.
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