САМЫЙ простой рецепт утки Су-Вид в мультиварке

The duck breast was marinated for 24 hours. Marinade: 0.5 liters of light dark beer, 0.5 cups of soy sauce, star anise, cinnamon, pepper (I used Sichuan), ginger, allspice, and 2 oranges. Sous vide can be cooked in a slow cooker, the oven, the stovetop, and even the dishwasher (be extremely careful with this option). I remove the fillet from the bone and place it in a bag. If you have a vacuum sealer, great; if not, place it in a zip-lock bag, squeeze out the air, and seal it. I turn the slow cooker on the "warm" setting (which is about 60-70 degrees Celsius) and leave the vacuum-sealed duck for 8 hours. When the time is up, I open the bags, remove the duck fillet, and pat dry with paper towels. Lightly fry for 1 minute on each side and it's ready. Serve with the sauce; the duck turns out tender and juicy – ​​it's delicious!) #duck #duckinaslowcooker #recipes