Eendenborst sous vide

Cut the breast in a nice shape and remove part of the fat at the edges. Leave some fat on the meat! Marinate the breasts for 14 minutes in the salt and sugar. Wipe this off with a paper towel. Put the meat tight in a cling foil and in a vacuum bag. Vacuum and cook in a 63ºC (145ºF) water bath for 1 hour. If you do not need the meat directly for service, cool down quickly in an iced water bath and store in the refrigerator or freezer.

Bring the vacuumed breasts to 63ºC (145ºF) again. Take them out of the bag and dry with paper towel. Bake them on high fire until crusty and brown. Bring to the taste after the browning. Let it rest for 5 minutes under aluminium foil en cut as you like for service.