Seared Sous Vide Duck Breast Recipe | SOUS-VIDE Magazine

Ingredients

• 2 lbs duck breast
• 1 Tbsp kaffir lime leaves, roughly chopped
• 1 Tbsp lemongrass, chopped
• 2 Tbsp shallots, sliced
• 1 tsp salt
• ¼ tsp pepper
• 4 C coconut cream
• 3 C coconut milk
• 1 C young green chilies, sliced
• 1 tsp ground coriander seeds
• 1 tsp ground cumin seeds
• 2 Tbsp palm sugar
• 5 Tbsp fish sauce
• 2 Tbsp kaffir lime leaves, torn by hand
• 2 C Thai basil leaves, torn by hand
• 1 C green curry paste (see recipe below)
• ¼ C Bird’s Eye chilies
• 1 Tbsp kosher salt
• 1½ Tbsp Thai ginger, sliced
• ⅓ C lemongrass, thinly sliced
• 2 Tbsp coriander roots and stems, washed
• ½ tbsp lime zest
• 1 tbsp chili pepper leaves
• 3 tbsp shallots, chopped
• 3 tbsp garlic, sliced
• 1 tbsp fermented shrimp paste
• 1 tsp ground cardamom seeds
• 3 tbsp vegetable oil