The BEST Cantonese Roast Duck Made in the Sous Vide - Kind of Cooking
To balance out all the steaks. Duck Breast with crispy skin... 138 for 2 hours. Pan seared pre and post bath. Delicious. : r/sousvide
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Sous Vide Crispy Chinese Duck Breast | Join the #anovafoodnerds over at Feed Me Creative, and throw the down the juiciest, crunchiest, and tastiest duck breast ever! Check out the video and...
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