/ck/ - Food & Cooking

We use it everyday in the restaurant.
From a couple days ago for a tasting menu.

deboned a duck.
took the thighs and legs and trimmed off all the sinew. grind it with pork fat, sage and roasted garlic.
then wrap the breast with the sausage holding it together with activa rm.
it gets vaccumed and sous vide at 60degrees c for 1 hour

yesterday at work
duck breast wrapped with duck sausage with sage and garlic. held together with activa rm.

vaccumed and setting, ready to cook for a tasting menu today