Devices & Accessories
This recipe is designed for a specific device and accessory combination. Without this required setup, we cannot guarantee a successful outcome.
Thermomix® TM7
Compatible
Thermomix® TM6
Compatible
Also required
Thermomix® Blade Cover
Sous-vide duck breast with green chilli (Chef Degan)
Prep. 15 min
Total 2 h 40 min
2 portions
Ingredients
Sous-vide Duck
-
duck breast, skin on boneless250 g
-
sea salt1 tsp
-
ground white pepper1 tsp
-
Indonesian green spice paste room temperature50 g
-
water to fully submerge bags (not higher than the 2L maximum fill level)
-
lemon juice (see Tips)30 g
-
vegetable oil2 tbsp
Green sambal
-
vegetable oil30 g
-
eschalots cut into wedges50 g
-
green chilli thinly sliced diagonally100 g
-
Indonesian green spice paste room temperature50 g
-
green tomatoes cut into cubes (2 cm)100 g
-
tomatoes cut into cubes (2 cm)50 g
-
makrut lime leaves5
-
Chicken stock powder1 tsp
-
sea salt adjust to taste½ tsp
-
ground white pepper adjust to taste¼ tsp
-
fried shallots30 g
Difficulty
medium
Nutrition per 1 portion
Sodium
1674.6 mg
Protein
31.1 g
Calories
2719.7 kJ /
650 kcal
Fat
44.2 g
Fibre
5.8 g
Saturated Fat
10.4 g
Carbohydrates
38 g
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More information
You might also like...
Citrus Salad with Mint Vinaigrette
30 min
Caprese omelette
30 min
Layered meal: Broccoli pea soup, salmon and veggies
1 h 25 min
Raspberry and Basil Sangria
40 min
Spiralized carrot and apple salad with feta cheese and nuts (Thermomix® Spiralizer, using modes)
15 min
Crispy Rice Waffle with Soft Boiled Eggs
30 min
Quick grated pickle - demo (Thermomix® Cutter)
No ratings
Mushroom risotto
30 min
Spanish Seafood Rice
1 h 25 min
Aperol® and lemon sour with aquafaba foam
10 min
Prawn and saffron arancini
25 h
Mushroom Risotto (TM6)
40 min