Папки: Poultry, etc.
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Duck à l’Orange, or Canard à l’Orange if you want to get technical about it, is a classic French favorite. Traditionally, the duck is roasted and served with an orange sauce, but for our modern twist — Sous Vide Duck Breast a l’Orange — we prepared duck breast with the Anova Sous Vide Precision Cooker.
Since we packed the duck breast in with orange zest and juice, as well as garlic, shallot, thyme and pepper, the sous vide perfectly developed the deep flavor needed for the sauce. So be sure to reserve the cooking juices.
Read on for the perfect Sous Vide Duck Breast a l’Orange recipe.
Since we packed the duck breast in with orange zest and juice, as well as garlic, shallot, thyme and pepper, the sous vide perfectly developed the deep flavor needed for the sauce. So be sure to reserve the cooking juices.
Read on for the perfect Sous Vide Duck Breast a l’Orange recipe.