Seared duck breast is a popular dish in
restaurants all over France, however, this one recently eaten in London, is the
most juicy, tender one that I have tasted so far.
In Restaurant Dinner by Heston Blumenthal, they
cure duck breast in herbs & zest for a day, then cook sous-vide at 56˚C for
25 minutes, finish by searing the skin before serving.
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