Sunday tea. Red curry-flavoured sous vide duck breast and squid rings.
- Black beans
- Coconut cream
- Duck breast
- Lime juice
- Lime zest
- Peanut paste
- Red curry paste
- Squid rings
Last night I cooked duck breasts and squid rings by sous vide. I sliced up a leftover breast and set it aside with the squid rings.
I put the lime leaves and coriander from the sous vide bag into a frypan and fry off with some frozen corn, capsicum, black beans, and baby peas.
I added in a tablespoon of red curry paste and incorporated it with the vegetables. I then poured in some coconut cream, stirred it through and simmered everything while the coconut cream reduced.
There was a splash of fish sauce and the juice from a lime too before adding in the duck and squid rings at the end to warm through.
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