Curry red cabbage with sous vide duck breast

Easter 2020 has seen a bit of weight gain with all the carbs in the form of hot cross buns and chocolate.

Ingredients

• Duck breast
• Iodised salt
• Red cabbage
• Chicken stock
• Coconut cream
• Curry powder
• Lime juice
• Whole black peppercorns

Instructions

• Remove two breasts from the packaging.
• Rub some iodised salt over the skin of your breasts.
• Place your breasts into plastic bags and vacuum seal them.
• Put one of your breasts in the freezer to enjoy on another day.
• Heat up your water bath to 55 °C and then insert your breast for 1 hour.
• At the end of 1 hour remove your breast from the water bath and put it into the refrigerator to cool down.
• Chop up a red cabbage.
• Put the red cabbage into a large saucepan and add a litre of chicken stock and bring the cabbage and stock to a boil and simmer for 15 minutes.
• Drain the cabbage and put into a frying pan and cook to evaporate much of the moisture.
• Add a can of coconut cream and a couple of tablespoons of curry powder.
• Bring the cabbage and coconut cream to a simmer.
• Remove your cooled breast from the refrigerator and remove your breast from the vacuum bag.
• With a really sharp knife (I use my Dick-brand butchers knife) slice your breast thinly and add to the frying pan with the red cabbage and coconut cream which is reducing.
• Add the juice of one lemon to the curry red cabbage and duck and stir through.
• Turn off the heat and transfer the curry cabbage and duck to a bowl and season with whole black peppercorns which has been ground in a mortar with a pestle.
• Eat with chopsticks.

Breakfast

Morning tea Darrell Lea Rocklea Road Easter Bunny and a coffee

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Lunch

Afternoon tea