Tag: duck


Golden Crisp Sous Vide Duck Breast

sous vide duck breast

Take a Quack at this Duck Breast Recipe

We’ll admit that this perfect golden crisp sous vide duck breast recipe isn’t the absolute most bare-bones recipe possible. Skeptical souls may feel that the extra chilling and scoring steps seem fussy at first glance. But we promise that the additional investment of time and effort will pay off big time in the end.

If you’re dreaming of duck breast with a perfect golden crisp over the juiciest, medium-rare meat (and who … Read more



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Link: Sous Vide Five Spice Duck & Crackling

Thanks to Eat With Tracy,  you can add a little spice to your holidays (about five of ‘em to be exact). 

Also, a crackling is involved, so…

2015-12-22 17:14:07 GMTchristmas,holidays,tender,eattender,chef,cooking,how to,recipe,fivespice,crackling,duck,eatwithtracy,foodie,food,foodporn,nom,sous vide,sousvide,nomikuRead more



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Link: Sous Vide Duck Confit

Since it’s cold out, you might be inside literally Netflix and chilling. Why not make this while you’re binge-watching?

Happy Friday,
Nomiku Team

2015-11-06 16:41:07 GMTnetflix and chill,tgif,weekend,chef,delicious,duck,duck confit,cooking,how to,recipe,foodie,food,foodporn,nom,sous vide,sousvide,nomikuRead more



Roast Duck Salad with Sous Vide Egg & Blood Orange Vinaigrette

A while back we were delighted to get some Maple Leaf Farms roast duck in the mail. While it was already roasted and didn’t call for sous vide, it did call to be added to a nice green salad. And while we were at, we thought “um, a sous vide egg belongs on this”, so never the kind to say something we don’t mean, we sous vided one up and threw it on top. Some roast duck and a perfect … Read more



Duck Bacon Wrapped Sous Vide Apricots

It’s a pretty well-known fact that bacon is one of the best and beloved foods to ever grace this earth, which is why when Maple Leaf Farms offered to send us some duck bacon (yes, duck bacon!), we couldn’t say no. We sous vided up some apricots, wrapped some of this crispy, crispy bacon around it and threw on some equally crispy sage and said hello to Yumville. 

Here’s the recipe–get it

Duck Bacon Read more


Sous Vide Drunken Duck Tongue

Serves 4

Cook time: 8 hours sous vide

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Ingredients:

  • ½ lb duck tongues
  • ½ tsp Chinese white pepper powder
  • 1 tsp five spice
  • 2 TBSP dark brown sugar
  • 1 tsp dashi or chicken bouillon
  • 1 tsp sesame oil
  • 2 TBSP water
  • 1/3 cup rice wine
  • ½ tsp cornstarch
  • ¼ cup cilantro

Steps:

  1. Place duck tongues the fridge in a 3% salt brine for 12 hours to clean. 
  2. After 12 hours, rinse clean the tongues.
  3. Set Nomiku water bath to 70C. 
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Sous Vide Duck Breast with Fig and Balsamic Reduction

We got two lovely duck breasts from Maple Leaf Farms, so of course we had to sous vide them! We paired them with a nice balsamic and fig reduction and some charred leeks. It. Was. Amazing.

Serves 2

Cook time: 2 Hours Sous Vide

Cook’s note: Greens are a great side to this recipe, in the picture we serve ours with charred leeks.

Ingredients:

  • 2 7.5oz Duck Breasts (We Used Maple Leaf Farms)
  • 1 Tablespoon Fig Jam
  • ½ Cup
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Sous Vide Chicken Liver Mousse

Sometimes, you just need a little treat to pick you up on a rainy day. The weather here in San Francisco has been great for the drought, but not for holiday cheer! So here’s a little reprieve: a simple liver mousse with strawberry gelee that’s pretty and easy. You can make this recipe two different ways: one for a super-spreadable, dip-like mousse or two in small, set rectangles (see pictured). This recipe works perfectly for both chicken and duck liver! … Read more



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Making a gorgeous salad with sous vide duck and grilled peaches.

2014-06-09 20:31:16 GMTyum,sexy salad,great salad,salad,summer salad,peaches,foodtech,foodporn,food,modern,modernist cuisine,duck sous vide,duck,nomiku sous vide,sous vide,EatNomiku,NomikuRead more



Monday Nomday: Sous Vide Duck Breast Salad with Grilled Peaches

Serves 6

Cook time: 40 minutes for beets and 2 hours for duck breast

Ingredients:

  • 4 golden beets 
  • 2 tablespoons butter
  • 3 peaches – sliced
  • 1 teaspoon sugar 
  • 5 cups baby arugula
  • 4 cups mixed salad greens
  • 2 cups Watercress 
  • 2 Duck breasts
  • 1 cup green beans, blanched
  • 3 tablespoons chopped almonds
  • 1 teaspoon dijon mustard
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons duck fat – extracted from the duck breast
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons blackcurrant
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