How to cook a duck using the sous vide technique without a vacuum in a slow cooker: an easy way

Sous vide is a technique of cooking food in a water or steam bath in a vacuum bag. The product does not come into contact with water, and the cooking temperature is kept below the boiling point. This technology has become popular quite recently. To cook a dish using this method, you need to arm yourself with special devices. But you can also make sous vide meat at home without any special equipment.

Blogger Natalia Artemyeva shared the idea of cooking sous vide duck in a slow cooker on her YouTube channel.

The cooking technique

1. Dry the duck breast from all sides.
2. Remove fat and excess skin.
3. Put it in a transparent freezer bag in a deep plate.
4. Prepare the marinade: a few cloves of garlic, a little salt, soy sauce, teriyaki, pepper, various dried herbs, rosemary and thyme.
5. Pour it into a prepared bag, place the brisket in it and mix everything with your hands.
6. You can free the bag from air without a vacuum cleaner by using a plate of water. Put the bag in it and close the clasp almost covered with water. Distribute all the meat evenly.
7. Pour 2 liters of water into the multicooker bowl and place the duck bag in it.
8. Select the multi-chef program, temperature 65 degrees. Cook for an hour and a half. But the temperature should be clear. If you can't measure it, it's better to set it to 80 degrees right away.
9. Take out the meat, and remove any moisture with a napkin.
10. Make cuts on the skin in the form of a grid and put it on this side on a cold frying pan. Melt away the fat.
11. Put it on a paper towel for a few minutes. Serve with your favorite sauce.

Traditional technology of cooking sous vide duck using special devices from chef ruslan-sorochynskyy Published on Instagram.

Ingredients:

• Duck breast - 3 pcs.
• Thyme - 3 sprigs
• Garlic - 5-6 cloves
• Salt - to taste
• Pepper - to taste
• Cloves - 6 pcs.
• Badian - 2-3 pcs.

Method of preparation:

1. Make small cuts on the skin in the form of stripes or rhombuses.
2. Fry the briskets in a dry frying pan for 1-1.5 minutes. No oil is needed – the skin will give off the necessary amount of fat.
3. After frying, add salt, sliced garlic, and spices.
4. Separate the badian flowers into petals and distribute them evenly over the brisket.
5. Heat the sous vide to 57 degrees. It can also be up to 70 (well done).
6. Vacuum the prepared briskets and put them in heated water for 2 hours.
7. If the brisket is to be stored in a vacuum, then after cooking, immerse the bag in cold water with ice for 15 minutes.
8. If the meat is to be served immediately, take it out of the bag, pat dry with a towel, and fry for 1 minute.
9. Serve with your favorite side dish.