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Stove-Top Sous Vide Duck Breast Recipe Video
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Editors ReviewIf you've gone out to a fancy fine-dining restaurant in the last five years or so, you've most likely eaten a protein that is cooked sous-vide in a water bath. This process of vacuum-packing meat and cooking it in a precise temperature-controlled water bath has revolutionized the way fine-dining restaurants are run and only a handful of pros using state-of-the-art sous vide set-ups, costing thousands of dollars could use this technique. Chef John shows us an almost foolproof, stovetop sous vide method that
mary-anne says :
Hey you are right! Works great!
Posted on: 19 March 2011 - 8:02pm
shantihhh says :
This awesome and so easy-don't need that $500 kitchen appliance! Thanks John for yet another professional but approachable for home-cooks video. You are an excellent "teacher-chef". I adore duck breast. I usually just use the hunters' bounty.
Posted on: 1 February 2011 - 9:24pm