Feb 26: Sous Vide and Seared Duck Breast on Black Rice with Endive Salad

Lunch

We enjoyed the Hummus Salad Ciabatta Roll so much that we repeated it today.

  • The Ciabatta Roll is 58c per serve
  • Add 35c for Hummus
  • Add 30c for Pickled Beetroot
  • Add 20c for Salad Greens.

A good sandwich for $1.43 per serve.

Dinner

Duck is always a favorite with the Foodies, so it was a welcome return to our sous vide Orange Duck, with Black Rice, and an Endive Almond Salad.

  • The Duck was $10.00 for two 5oz Breasts, or $5.00 per serve
  • Black Rice is 34c per serve
  • Two Endive were $3.99 or $1.00 per serve
  • Add 45c for Almonds
  • Add 50c for Oranges (for Zest and Juice).

With this recipe we don’t attempt to crispen the Duck Skin, as it burns easily from the Citrus Sugars, but we seared for a while to render out the luscious Duck Fat! The bitterness of the Endive was a perfect foil for the Duck. All round a very good meal for $7.28 per serve.

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