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…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude