Another day with some hours spent in the office. I have a duck breast in the refrigerator which had been cooked last Sunday by sous vide. Let’s hope I don’t get crook#.
- Cooked duck breast
- Cob of corn
- Heat an oven to 200 °C (392 °F).
- Wrap a corn 🌽 cob in aluminium foil. For readers from the USA, that’s aluminium.
- Cook the corn for about 1 hour.
- Remove the duck breast 🦆 from its vacuum bag and sniff. If it smells off, there’s always the pressure cooker, but I’d chuck it.
- Assuming the breast smells okay, dry the surface of the breast with some absorbent paper.
- Rub your breast with some Queensland nut oil and season it with some iodised salt and freshly cracked black pepper.
- Heat up a frying pan and sear your breast with emphasis on the skin to get it a nice golden colour.
- Let your breast rest and relax so it remains nice and juicy and tender.
- Once your breast feels bouncy and firm but not tough, it’s ready to slice with a sharp knife.
- Unwrap the corn from the aluminium foil and remove the husk.
- Put the corn cob on a dinner plate and lay out the slices of breast next to it.
- Add the centrepiece which is a rectangular prism of salted butter and rub your corn cob with the salted butter before getting your mouth on it and gnawing off all the kernels.
- Eat your sliced breast with chopsticks 🥢 dipping each slice in the melted butter.
Remember, this week in support of oppressed Chinese Australians experiencing a downturn in business because of COVID-19 I’m eating my evening meals with chopsticks 🥢 I hope you can too.# Crook means sick in strine.