Kamo nanban is a Japanese dish of soba noodles in a hot dashi broth topped with duck. The sous vide duck breast – poultry’s red meat – is perfectly in place here, as is crispy tempura asparagus and green onion puree.
Drawing on some techniques from Mexico and some flavours from Hong Kong, this duck taco recipe with roast pumpkin and beans and XO sauce is as bold as it is complex.
Packages of tasty, succulent duck breast, these duck dumplings are served in a mushroom and smoky bacon consommé. The consommé may look unassuming, but its intensity and clarity of flavour will take you by surprise.
On a purée of white beans, yoghurt, and roast garlic sits a sweet and sour salad of carrots, raisins, and walnuts, and some very succulent slices of chicken breast. Drizzled on top of the sous vide chicken breast is a balsamic honey reduction.
A fusion of curry influences, including Indian, Malay, and Thai, the warm and flavourful duck Massaman Curry recipe is one of those dishes that keeps drawing you back. The tender and succulent confit/sous vide duck leg is a perfect pairing, as is the bittersweet charred pineapple.
Phở has taken its rightful place as one of the great soups of the world. However, if you are avoiding beef, what do you do? This duck pho will more than satisfy you, bringing the wonderful flavour of duck to this aromatic broth.
The complexity of the duck, marinated and slow-cooked, is perfectly balanced with fresh herbs, vegetables, and tofu in these rice paper wraps. The green herb sauce draws out these flavours while adding a whole other layer of deliciousness.
A trio of garlic – roasted, black, and raw – are wrapped in chicken and sealed with that tastiest of cured hams – speck. The braised red cabbage adds a nice sparkle to complement the garlic stuffed chicken breast.
These duck and herb springs rolls would be great with a wide range of sauces. With this very special dipping sauce, they are phenomenal.
The melt-in-your-mouth sous vide pork belly paired with a tangy blueberry reduction is a combination that both excites and satisfies. Created as a course in a tasting menu, this dish also works great as an appetiser.
The tenderness and succulence of pork tenderloin cooked sous-vide style is awesome. Paired with a blackberry balsamic reduction and a fresh mango salsa, this dish tasted like summer.
There is a diversity of flavours and textures here yet in a satisfying balance. Crisp and creamy baked polenta fries. Bright pickled mushroom salad. And then the soft boiled duck egg, which has its own delectable complexities.