- Gently remove the top layer of skin from the duck steaks as well as excess fat on the sides. Remove, if necessary, the vein and the beginning of the nerve visible on the flesh side. In a well-preheated pan, preferably stainless steel, sear the duck steaks on all sides, starting with the skin side in order to melt and color the fat. Remove them from the pan, let cool for a few moments, then season.
- Place the duck steaks flat in two vacuum bags Le Parfait® 20x30 cm. Carefully clean the edges of the bag, then vacuum-pack it. Make sure that no liquid goes back into the machine using gravity (let the bag hang). Carry out a wet weld.
- Set the immersion heater to 66°C for 35 minutes and immerse it in a pot of water. When the water has reached the desired temperature, immerse the bag. At the end of cooking, remove the bag using tongs.
- Leave to cool for a few moments at room temperature, then always store in its vacuum-packed bag in the refrigerator for a few days.
A generous and tasty recipe that transforms each meal into a real moment of gastronomy to share without moderation!
Recipe from chef Bastien HODE
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