Wulf's Webden

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Must Be Sous Vide


The rather delicious duck breast we enjoyed at a wedding this afternoon was cooked to perfection, browned on the outside but pink and most in the centre.

Since this was accomplished for over a hundred guests, I wonder if they used the sous vide technique, doing most of the cooking in a sealed bag in a hot water bath? Whatever the secret, it was an excellent result.

Oh, and congratulations to cousin Jo and (would it be?) new cousin-in-law Pete!

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