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Duck breasts benefit from being cooked sous vide as no moisture is lost during the cooking process resulting in tender, delicious meat. The skin can either be removed before cooking or crisped in a pan afterwards. Cooking duck breast sous vide also means that it can be cooked in advance and reheated when necessary making it perfect for a dinner party.
Paul Foster serves Seared duck breast with sautéed and pickled mushrooms, pumpkin seeds and toasted peanuts for a flavourful evening meal, while Graham Campbell’s Duck breast salad with asparagus, sweet potato, pickled fennel and raspberry vinaigrette makes a vibrant summer lunch.
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