Use and Care Manual

SOUS VIDE RECIPES (cont.)
CITRUS & THYME DUCK BREAST
2 6-ounce duck breasts with skin
1 orange, peeled zest and juice
1 lemon, peeled zest only
4 cloves garlic, crushed
1 shallot, quartered 4 sprigs fresh
thyme
1 tbsp black peppercorns
1 tbsp sherry vinegar
1 cup chicken broth
2 tablespoons cold unsalted butter
Place the duck into a vacuum seal bag. Add the orange zest and juice, lemon zest, garlic,
shallot, thyme, and peppercorns into the bag. Vacuum seal bag making sure no air is
trapped inside.
In SOUS VIDE mode, set the temperature according to the cooking chart and set timer to
2 hours or according to the cooking chart. Once the water has reached the required
temperature, the unit will beep. Add the bag with the duck into the water bath. When
cooking is complete, Remove the duck from the bag (reserving the cooking juices).
Pat dry, and season with salt and pepper. Brown the duck with skin side down in a hot
iron skillet for about five minutes or until skin is browned and slightly crispy.
Remove the duck from the pan and set aside. Discard the rendered duck fat and return
pan to medium-high heat. Deglaze the pan with the sherry vinegar.
Pour the contents of the cooking juice into the pan and add the chicken broth. Simmer
until it has reduced to ¼ cup. Whisk in the cold butter and remove the pan from the heat.
Slice the duck and serve with the orange sauce.
HERB DE PROVENCE WHOLE TURKEY
6-8 lb Turkey
32 oz of Chicken Broth (approx. 1 box)
2 Lemons, zested and sliced into
wedges
4 sprigs Rosemary
2 sprigs of Thyme
1/2 cup of Herb de Provence
Salt Pepper
Olive Oil
Remove any turkey giblets and clean turkey cavity thoroughly. Coat the inside cavity of
the turkey with 2 tbsp of the herb de provence. Fill the cavity with the lemon wedges, 2
sprigs of rosemary, and 1 sprig of thyme.
Place whole turkey into a large vacuum seal bag. In a sauce pan on low heat, add the
chicken broth, remaining herb de provence, lemon zest, and remaining rosemary and
thyme sprigs. Heat for 5-minutes or until fragrant. Remove from heat and let cool
completely.
Add the chicken broth mixture into the bag with the whole turkey, including the sprigs of
rosemary and thyme. Coat turkey thoroughly inside and out. Be careful not to overfill the
bag. Vacuum seal bag making sure no air is trapped inside.
In SOUS VIDE mode, set the temperature according to the cooking chart and set timer to
4 hours or according to the cooking chart. Once the water has reached the required
temperature, the unit will beep. Add the bag with the turkey into the water bath. Once
cooking is complete, remove the pouch from the water bath and let rest at room
temperature for 20 minutes. Next, submerge the pouch in cold water for another 30
minutes. (The kitchen sink will work fine.) Lastly, place the pouch in the fridge to chill
overnight.
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