Jun
03
2015
5
crispy skin sous vide duck breasts
By Gadzik
Forums:
Hi!
What is the best way to have both medium rare (no gradient of temperature) duck breast and totally rendered, crispy, thin skin using the sous vide technique? In a restaurant kitchen I never know when (or if) my duck breast is going to be served, so leting the skin dry out in my fridge before crisping the skin up is not a good idea. I have to use a paper towel to dry it instead.
