Sous-Vide Duck Breast (Sous-Vide series Ep. 4) скачать в хорошем качестве

Sous-Vide Duck Breast (Sous-Vide series Ep. 4)

Sous-Vide Duck Breast (Sous-Vide series Ep. 4) and tips on how to pull it off on a weekday #becauseittastesgood Sous-vide guide (equipment, basic info, etc):    • Sous-Vide Like a Pro - an in-depth gu...   Time and Temp for Duck Breasts: 131F (55C) for 1 hour Sauerkraut with Prunes (for 2 servings) 1 Tbsp oil or butter (or some of both) 1.5 cups drained sauerkraut 6-8 pitted prunes 2-4 Tbsp caramelized onions    • Caramelized Onions   Port Sauce for Duck (for 2 servings) 1/4 cup port 3/4 cup homemade brown chicken stock    • Brown Chicken Stock   1 tsp butter In the above stock video, I show you how to make stock and how to reduce it to demi-glace consistency. If you choose to reduce it before making the sauce, you'll only need 1/4 cup of it. Support my channel   / helenrennie   My cooking classes in the Boston area: http://www.helenrennie.com FACEBOOK:   / helenskitchencooking   TWITTER:   / helenrennie1   INSTAGRAM:   / helen.rennie