Sous Vide Duck Breast, Foie Gras, Spring Vegetables, Raisin Date Puree, Maple Cranberry Glaze. The duck breast was cooked at 70C for 10 min then taken out of the bag and the skin was seared to render some of the fat and crisp the skin. The sous vide process allows for the meat to stay pink and tender.
The temperature regulator we use is a circulator made for medical use. It keeps the temperature low and steady which is very hard to do over a flame or induction burner. We can keep sauces and purees in the circulating water as well to warm up while cooking the tenderloin, vegetables and eggs. Its a great piece of equipment. We wouldn't be able to do the kind of food we cook without it.
Sous Vide Beef Tenderloin, Pommery Mustard Soubise, Pomme Fondant, Baby Garden Carrot, Parsnip Chips, White Truffle Essence
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