Oven-cooked salmon with leftover sous vide duck and curry red cabbage

It’s Easter Monday and I worked from home today.

Oven-cooked salmon with leftover sous vide duck and curry red cabbage.
Oven-cooked salmon with leftover sous vide duck and curry red cabbage.
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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.

Easter Sunday Weight chart.
Easter Sunday Weight chart.

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

Happy Easter. Steamed egg and wilted spinach.
Happy Easter. Steamed egg and wilted spinach.

Morning tea Darrell Lea Rocklea Road Easter Bunny and a coffee

Lunch

Tinned Mackeral and tinned smoked oysters with smoked cheddar and triple cream brie.
Tinned Mackerel and tinned smoked oysters with smoked cheddar and triple cream brie.

Afternoon tea

Earl Grey Tea and Zero teapot. National Critical Care and Trauma Response Centre teacup.
Earl Grey Tea and Zero teapot. National Critical Care and Trauma Response Centre teacup.

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#.
Butter served with sous vide duck breast and a corn cob. Gary Lum.
Butter served with sous vide duck breast and a corn cob.
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Curry pork sausage and duck breast

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. Gary Lum.
Curry pork sausage and duck breast.
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Sick bed roast duck breast and potato mash

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. Gary Lum.
MEATER™ graph Duck breast
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Pan-fried duck breast with avocado and buttery mushroom sauce

It was nice having some duck with my melted butter.

Ingredients

  • 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

  1. Heat a frypan.
  2. Squirt in some Queensland nut oil.
  3. Sauté the sliced mushrooms and spring onions until soft.
  4. Clear a bit of the frypan and lay the duck breast down skin side down.
  5. Put a lid on the frypan and cook for 10 minutes.
  6. Turn the duck breast over and cook for another five minutes with the lid on.
  7. Remove the duck breast from the frypan and add the butter to the mushrooms and spring onions along with the frozen peas and corn.
  8. Cook until the peas and corn are warmed through.
  9. 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”

Leftover sous vide duck with carrot, celery, and dates

Monday lunch. Leftover sous vide duck with carrot, celery, and dates.

Ingredients

Duck, Carrot, Celery, Dates

Instructions

  • 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

Check out the podcast.

Red curry-flavoured sous vide duck breast and squid rings

Sunday tea. Red curry-flavoured sous vide duck breast and squid rings.

Photograph of Red curry-flavoured sous vide duck breast and squid rings. Gary Lum.
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 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. 

Check out the podcast broadcast.

Sous vide squid and duck

I’ve just posted a recipe to Yummy Lummy.

Photograph of Sous vide duck breast and squid rings with mango, nectarine, and avocado salad dressed with lime and olive oil. Gary Lum.
Sous vide duck breast and squid rings with mango, nectarine, and avocado salad dressed with lime and olive oil.

It’s a recipe for sous vide squid and duck with a mango, nectarine, and avocado salad dressed with lime juice and olive oil.

The “how to” YouTube video