SOUS VIDE CHICKEN BREAST RECIPES
SOUS VIDE CHICKEN BREAST RECIPE | ALLRECIPES
Cook chicken sous vide before using in any grilled chicken recipe.
Provided by YOLANDA
Categories Chicken Breasts
Total Time 3 hours 10 minutes
Prep Time 10 minutes
Cook Time 3 hours 0 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- Set up a water bath and immersion circulator according to manufacturer's instructions. Bring water to 143 degrees F (62 degrees C).
- Place chicken, oil, herbes de Provence, garlic paste, salt, and lemon zest in a bowl. Mix until coated. Place in the vacuum bag in a single layer; seal.
- Submerge bagged chicken in the water bath and cook for 3 hours. Cool chicken in the sealed bag under cold running water.
Nutrition Facts : Calories 151.3 calories, CarbohydrateContent 0.3 g, CholesterolContent 58.5 mg, FatContent 5.7 g, FiberContent 0.2 g, ProteinContent 22.1 g, SaturatedFatContent 1.2 g, SodiumContent 423.9 mg, SugarContent 0.1 g
SOUS VIDE DUCK BREAST | ALLRECIPES
How about a simple, almost foolproof, stovetop sous vide method that requires no special equipment? Too good to be true? Well, I'm happy to report it's so very true, and produced what my wife and I agreed was the best duck breast we've ever had.
Provided by Chef John
Categories Duck Recipes
Total Time 2 hours 15 minutes
Prep Time 5 minutes
Cook Time 1 hours 10 minutes
Yield 2 servings
Number Of Ingredients 4
Steps:
- Cut several very shallow crosswise slashes across the skin of each duck breast about 1/2 inch apart. The cuts should only barely cut into the skin and fat; don't cut into the meat. Season skin sides with salt. Generously season meat sides with salt, black pepper, and thyme.
- Place duck breasts in a heavy-duty resealable plastic bag, squeeze out all air, and seal. Refrigerate for 1 hour.
- Fill a large Dutch oven about 2/3 full with water. Bring water to 135 degrees F (57 degrees C) over medium heat. Attach a candy or oil thermometer to the side of the Dutch oven in order to monitor and maintain the water temperature. Place a silicone hot pad into bottom of the pan to keep the plastic bag from contacting the hot bottom of the pan.
- Place plastic bag containing duck breasts in the Dutch oven, adjusting the heat as necessary to maintain the temperature at 135 degrees F (57 degrees C). Cook for 1 hour, moving the bag around occasionally and maintaining the temperature.
- Remove duck breasts from plastic bag and pat dry. Generously season skin sides with salt.
- Heat vegetable oil in a skillet over high heat. Place duck breasts with skin sides down in skillet and cook until fat renders and skin is golden brown, 5 minutes. Turn breasts over and cook until lightly browned and meat still pink in the center, 1 minute. Let duck breasts rest for 2 minutes before slicing.
Nutrition Facts : Calories 177.4 calories, CarbohydrateContent 0.2 g, CholesterolContent 105.4 mg, FatContent 10.7 g, FiberContent 0.1 g, ProteinContent 19 g, SaturatedFatContent 2.6 g, SodiumContent 142.7 mg
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