2 lbs duck breast
1 Tbsp yuzu juice
2 tsp soy sauce
2 Tbsp mirin wine
3 tsp sake
2 sheets of dried kelp (kombu)
4 Tbsp bonito fish flakes
2 shiitake mushrooms, sliced
2 cloves black garlic (optional)
2 tsp plum paste (umeboshi)
2 stalks scallions
Parsley, chopped (optional)
2 Tbsp sherry vinegar
½ Tbsp honey
2 shallots, minced
¼ C extra virgin olive oil
2 tsp Dijon mustard
½ C white sugar
½ C Port red wine
4 tsp water
½ C apple cider vinegar
2 C blueberries
1 lb marble potatoes
½ Tbsp extra virgin olive oil
1 tsp sea salt
½ tsp black pepper
Sous vide circulator
Sous vide pouches
Medium saucepan
Whisk
Knife
Cutting board
Prepping time: 1 hour / Cooking time: 25 minutes (excludes sous-vide cooking)
4 servings
This subtle use of Asian ingredients elevates a very American protein: Amish chicken.
Prepare your Thanksgiving turkey using sous vide and you'll never eat a dry bird again.
Seared to perfection and then finished slowly, this sous vide lamb shank will become a go-to for future get-togethers.
Ask Dr. Bruno Goussault, the master of sous vide.
Dr. Bruno Goussault pioneered the sous vide method in 1971, forever changing the way we cook. Soak up his knowledge by browsing his answers to questions from Sous-Vide magazine readers—and ask him a question of your own!