Butter served with sous vide duck breast and a corn cob

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^#.

Ingredients

• Cooked duck breast
• Cob of corn
• Butter

Instructions

1. Heat an oven to 200 °C (392 °F).
2. Wrap a corn 🌽 cob in aluminium foil. For readers from the USA, that’s aluminium.
3. Cook the corn for about 1 hour.
4. 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.
5. Assuming the breast smells okay, dry the surface of the breast with some absorbent paper.
6. Rub your breast with some Queensland nut oil and season it with some iodised salt and freshly cracked black pepper.
7. Heat up a frying pan and sear your breast with emphasis on the skin to get it a nice golden colour.
8. Let your breast rest and relax so it remains nice and juicy and tender.
9. Once your breast feels bouncy and firm but not tough, it’s ready to slice with a sharp knife.
10. Unwrap the corn from the aluminium foil and remove the husk.
11. Put the corn cob on a dinner plate and lay out the slices of breast next to it.
12. 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.
13. 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.