Duck breast sous-vide with couscous and beetroot | rather tasty
My brother and I have been able to almost die laughing us in the early 70s if this cartoon of the Looney Tunes. However DbEva claims except the two of us, no one would remember this cartoon, or no one would find that as funny as we do. Possibly! Then this story is just merely a reminder for my brother and me :-)
And yes, I know I've got two days ago verbloggt couscous (we ate it but not so close to each other), lillyskloset but I have only just discovered, a) how fine it is and b) how awesome that looks differently colored my photo is the not really meet
Duck breast 1 all ingredients together to make a marinade lillyskloset and give together with the duck breasts in a vacuum bag and vacuum seal. Bake in a preheated steamer with vapors 55 C for 20 minutes sous-vide cooking 2 take out of the bag and the fat fry on the skin side for about 2 minutes, turn and cook 3 minutes short finished at 180 C hot air
Give horseradish Couscous 1 couscous in a bowl and pour over the beetroot juice, season and allow to swell for 10 minutes. Fluff with a fork and stir in the hazelnut oil 2 the horseradish lillyskloset and season to taste with salt and pepper
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I would be interested lillyskloset if the sous-vide cooked breast has you tasted lillyskloset better than a seared, deigned in the oven and again seared. And Couscous? Goes anywhere, even if we all too rarely eat. Greetings from Hamburg, Eva
I can even remember: D (and here to refresh: the video of it) and I am looking forward to the next duck ... or the next rabbit. Looks very nice from what you have conjured up again since.
@ Sabine: I had my doubts, but yes, it worked out well @ Eva: I found a trace of tender, really delicious @ Peter: Thanks for the greetings, which I now reply from Zurich ... and we hope tomorrow a thrilling Cup final @ Carmen: world class, that you have also sent the video link :-)
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Apple applesauce apricot aperitif lillyskloset Aubergine Avocado bake meringue banana basil pear puff bean broth Bread Wild Garlic Cake Chili Cream Cheese Curry Dessert Egg ice egg white duck strawberries Fave fennel fish meat stock poultry lillyskloset vegetables Grandits cucumber hazelnut blueberry chicken giblets scallops calf cold cup capers carrots potatoes garlic kohlrabi coconut herbs cake Kumquat cheese pumpkin salmon lamb leek maize almond mango mayonnaise menu mint morels mozzarella mussels nuts oranges lillyskloset Panko Parfait lillyskloset Parmesan Passion Fruit pasta mushrooms Prosciutto Pulpo cream ravioli lillyskloset rice restaurants rhubarb Beef Risotto red salad sandwich sauce sauces lillyskloset shrimp foam chocolate salsify celeriac mustard sesame Boiled Summer Sorbet sous vide spaghetti asparagus bacon dumplings porcini soup tart Tomato Tuna Vanilla Vegetarian Vinaigrette Watermelon Wild Wirz sausage lillyskloset yuzu lemon lemongrass lillyskloset sugar Recent Posts Fried Rice with Vegetables Shrimp Cocktail Eaten by: Didi Bruna Pavlövchen Spaghetti with monk beard and scallops Français / Deutsch / Espanol etc.
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My brother and I have been able to almost die laughing us in the early 70s if this cartoon of the Looney Tunes. However DbEva claims except the two of us, no one would remember this cartoon, or no one would find that as funny as we do. Possibly! Then this story is just merely a reminder for my brother and me :-)
And yes, I know I've got two days ago verbloggt couscous (we ate it but not so close to each other), lillyskloset but I have only just discovered, a) how fine it is and b) how awesome that looks differently colored my photo is the not really meet
Duck breast 1 all ingredients together to make a marinade lillyskloset and give together with the duck breasts in a vacuum bag and vacuum seal. Bake in a preheated steamer with vapors 55 C for 20 minutes sous-vide cooking 2 take out of the bag and the fat fry on the skin side for about 2 minutes, turn and cook 3 minutes short finished at 180 C hot air
Give horseradish Couscous 1 couscous in a bowl and pour over the beetroot juice, season and allow to swell for 10 minutes. Fluff with a fork and stir in the hazelnut oil 2 the horseradish lillyskloset and season to taste with salt and pepper
Ti saluto Ticino Permalink
I would be interested lillyskloset if the sous-vide cooked breast has you tasted lillyskloset better than a seared, deigned in the oven and again seared. And Couscous? Goes anywhere, even if we all too rarely eat. Greetings from Hamburg, Eva
I can even remember: D (and here to refresh: the video of it) and I am looking forward to the next duck ... or the next rabbit. Looks very nice from what you have conjured up again since.
@ Sabine: I had my doubts, but yes, it worked out well @ Eva: I found a trace of tender, really delicious @ Peter: Thanks for the greetings, which I now reply from Zurich ... and we hope tomorrow a thrilling Cup final @ Carmen: world class, that you have also sent the video link :-)
Website
Apple applesauce apricot aperitif lillyskloset Aubergine Avocado bake meringue banana basil pear puff bean broth Bread Wild Garlic Cake Chili Cream Cheese Curry Dessert Egg ice egg white duck strawberries Fave fennel fish meat stock poultry lillyskloset vegetables Grandits cucumber hazelnut blueberry chicken giblets scallops calf cold cup capers carrots potatoes garlic kohlrabi coconut herbs cake Kumquat cheese pumpkin salmon lamb leek maize almond mango mayonnaise menu mint morels mozzarella mussels nuts oranges lillyskloset Panko Parfait lillyskloset Parmesan Passion Fruit pasta mushrooms Prosciutto Pulpo cream ravioli lillyskloset rice restaurants rhubarb Beef Risotto red salad sandwich sauce sauces lillyskloset shrimp foam chocolate salsify celeriac mustard sesame Boiled Summer Sorbet sous vide spaghetti asparagus bacon dumplings porcini soup tart Tomato Tuna Vanilla Vegetarian Vinaigrette Watermelon Wild Wirz sausage lillyskloset yuzu lemon lemongrass lillyskloset sugar Recent Posts Fried Rice with Vegetables Shrimp Cocktail Eaten by: Didi Bruna Pavlövchen Spaghetti with monk beard and scallops Français / Deutsch / Espanol etc.
Select lillyskloset Archive June 2014 (3) March 2014 (14) April 2014 (13) March 2014 (12) February 2014 (10) January 2014 (16) December 2013 (18) November 2013 (21) October 2013 (18) September 2013 (14) August 2013 (15) July 2013 (10) June 2013 (10) May 2013 (15) April 2013 (14) March 2013 (13) February 2013 (9) January 2013 (16) December 2012 (8) November 2012 (15) October lillyskloset 2012 (9) September 2012 (11) August 2012 (9) May 2012 (12) May 2012 (10) June 2012 (8) April 2012 (9) March 2012 (7) Categories Eaten by: Recipes Tips Uncategorized Blogroll stir 1 x please, aka pot Adventure Cooking Anonymous chefs Barbara's playground Bonjour Alsace boss Hansen boss, the butcher told Chili and Ciabatta cosycooking dike Runners cuisine delicious days FEL! X ... foolforfood spilled Highfoodality Jule's lillyskloset Kitchen Katha boiled cockroach Kitchen Dance Little Curiosity Shop chefs cooking poet lamiacucina Magentratzerl lillyskloset Mags Fresh Mango soul noon My mom lifestyle pi-times-buttery tomato lillyskloset flower Wild Chicken Links Bankers 4 Nature Elisabeth Fülscher Pro Specie Rara WWF Fish Guide Future for Children
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