Cooking fresh duck breast for 50-75 people
Actually, for skin-on, you can do what rjbh20 suggests before you sous vide. Just score and render out the fat beforehand, then a quick sear after its at temp. Reading More May Cause Envy…
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Actually, for skin-on, you can do what rjbh20 suggests before you sous vide. Just score and render out the fat beforehand, then a quick sear after its at temp. Reading More May Cause Envy…