Fusion duck and penne pasta
Vacuum packed duck breasts
Rather than go and buy noodles, I thought my duck and laksa-paste flavoured soup would work just as well with penne pasta.
Sous vide duck breast Penne pasta Spring onions Laksa paste Instructions
To maximise the resistant starch content, I cooked the pasta at lunchtime. I drained it and put it into the refrigerator until I needed it. I cooked the pasta according to the instructions on the packet.
I cooked this yesterday, and you can find the recipe and full story on the blog. I took the refrigerated duck breast out of its vacuum bag, dried the duck with absorbent kitchen paper, and then sliced the cold duck meat thinly.
I cut up some spring onions cutting the white parts at an angle for that fancy look and cutting the green parts to form fine rings. I boiled some water and added a tablespoon of laksa paste, and stirred it through. I then added in the cold penne pasta and allowed the pasta to warm through. I turned off the heat and mixed through the spring onion and sliced duck meat.
How to eat this
Eat this meal from a bowl with chopsticks and a spoon.
Vacuum packed duck breasts Sunday tea. Leftover sous vide duck with pasta and laksa paste soup. Natural yoghurt with no added sugar with raspberries and blueberries Final thoughts
How do you feel about combining a laksa flavour with penne pasta?
It’s Easter Monday and I worked from home today.
Oven-cooked salmon with leftover sous vide duck and curry red cabbage. Continue reading “Oven-cooked salmon with leftover sous vide duck and curry red cabbage”
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
Butter served with sous vide duck breast and a corn cob. Continue reading “Butter served with sous vide duck breast and a corn cob”
I’ve got a few pork sausages left in a packet I bought on the weekend as well as a couple of duck breasts which I cooked on Saturday evening.
I like a curry with coconut cream and this meal was pretty simple to make with a can of coconut cream. I always keep a can in the shelf of shame.
Curry pork sausage and duck breast. Continue reading “Curry pork sausage and duck breast”
I’ve been struggling with a bad headache all day today. I was meant to go out to dinner with work friends to farewell a couple of colleagues. Unfortunately, later in the afternoon I felt like I was also becoming febrile.
…and no, I have not been to Wuhan recently.
The only thing I had at home to eat was a duck breast and some frozen potato mash.
MEATER™ graph Duck breast Continue reading “Sick bed roast duck breast and potato mash”
It was nice having some duck with my melted butter.
Duck breast (just one, you don’t want to be greedy with breasts) Mushrooms (I bought about four small mushrooms and sliced them) Spring onions (I sliced about 5 cm worth of about 10 blades) Butter (A generous knob because I am a generous knob) Frozen peas and corn (About half a cup) Avocado (Sliced cheeks) Instructions
Heat a frypan. Squirt in some Queensland nut oil. Sauté the sliced mushrooms and spring onions until soft. Clear a bit of the frypan and lay the duck breast down skin side down. Put a lid on the frypan and cook for 10 minutes. Turn the duck breast over and cook for another five minutes with the lid on. Remove the duck breast from the frypan and add the butter to the mushrooms and spring onions along with the frozen peas and corn. Cook until the peas and corn are warmed through. Serve the duck breast with the buttery mushroom sauce and the sliced avocado cheeks. Continue reading “Pan-fried duck breast with avocado and buttery mushroom sauce”
Monday lunch. Leftover sous vide duck with carrot, celery, and dates.
Duck, Carrot, Celery, Dates
Slice the remaining duck breast and put it into a container. Slice the carrot, celery, and dates and put in the same container as the duck. Eat for lunch Extra information
This is a filling yet light lunch with no added sugar
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Sunday tea. Red curry-flavoured sous vide duck breast and squid rings.
Red curry-flavoured sous vide duck breast and squid rings Ingredients
Almonds Black beans Capsicum Coconut cream Corn Curry Duck breast Ginger Lime juice Lime zest Peanut paste Peanuts Peas Red curry paste Squid rings Tomatoes
Last night I cooked
. I sliced up a leftover breast and set it aside with the squid rings. duck breasts and squid rings by sous vide
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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