Adam FieldsFeb 11, 2023
Sous vide duck breast (129F for an hour, then scored, speasoned, and seared skin side down first), with instant pot wild/brown rice, sautéed spinach with garlic, steamed string beans, and some leftover sour cherry plum sauce from my freezer. #dinner #cooking #sousvide #instantpot #duckbreast #sourcherries
https://www.unsellingconvenience.com/post/708998887037353984/sous-vide-duck-breast-129f-for-an-hour-then
Unselling Convenience

Sous vide duck breast (129F for an hour, then scored, speasoned, and seared skin side down first), with instant pot wild/brown rice, sautéed spinach with garlic, steamed string beans, and some...

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Show threadsusankFeb 12, 2023
@fields oh that sounds so so good! How long do you cook the wild rice and how much water? I love duck legs cooked with lots of veggies and stock in the instant pot then browned with Airfryer lid.
Show threadAdam FieldsFeb 12, 2023
@susank it’s a brown rice blend, I do it 1:1 for 40 minutes. I keep chicken stock concentrate (glacé) in the fridge, so I usually just add a dollop of that.
Show threadsusank
@fields thank you - me too on the chicken glacé 😊
Feb 16, 2023 at 1:57pmIvory for iOS