Cooking Instructions
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Step 1
Peel and dice the
Butter (50 g)
and
Celery (500 g)
. Put them into a bag with the
Salt (6 g)
,
Potatoes (200 g)
,
Milk (200 mL)
and vacuum seal it on level 2. Place the bag in the perforated cooking tray and put it into the cold cooking space. Steam.
Step 2
Vacuisine 86°C for 1 Hrs 45 Mins
Step 3
After steaming, purée the contents of the bag and season with
Salt (to taste)
,
Ground Black Pepper (to taste)
and
Ground Nutmeg (to taste)
.
Step 4
Score the skin of the
Skin-on Duck Breasts (4)
in a cross-hatch pattern, put them with the
Fresh Thyme (1 bunch)
into a bag and vacuum seal on level 2. Place the bag in the perforated cooking tray and put it into the cold cooking space. Steam.
Step 6
Vacuisine 62°C for 45 Mins
Step 8
At the end of the cooking time, take the meat out of the bag, pat dry and remove the thyme. Lightly rub the skin with
Salt (to taste)
and place the meat skin-side down in a cold pan. Fry on a high heat until crispy, then fry on the other side on a medium heat. Take the duck breasts out of the pan and put in the cooking space while still warm. Keep warm.
Step 9
Hot air 60°C for 20 Mins
Step 10
Roast the
Salted Peanuts (50 g)
in a frying pan and remove when done. Caramelize the
Raw Sugar (15 g)
in the same frying pan. Add the
Garlic (2 cloves)
,
Vanilla Bean Pod (1/2)
and
Bay Leaf (1)
. Deglaze with the
Chicken Stock (200 mL)
and reduce by half. Mix the
Mandarin Oranges (7)
with the
Corn Starch (7 g)
and add to the mixture. Reduce the sauce a little. Sieve the sauce, then heat up again. Add the
Mandarin Oranges (1 can)
.
Step 11
Arrange the duck breasts and celery purée on a plate. Drizzle over the sauce. Scatter over the peanuts.
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