Mar 26: Sous Vide and Seared Duck Breast á l’orange with Wild Rice Blend and Radicchio and Kumquat Salad

Lunch

We enjoyed our final Beef Rissoles hot in a hot Ciabatta Roll, with Semi-dried Cherry Tomatoes and Butter Lettuce and Carolina BBQ Sauce.

  • The Ciabatta Roll is 58c per serve
  • We shared a $2.72 serve of Rissoles, or $1.36 per serve
  • We used semi-dried Cherry Tomatoes for 30c per serve
  • Butter Lettuce adds 10c per serve
  • Add 15c for the Carolina BBQ Sauce.

As always a tasty sandwich for $2.49 per serve.

Dinner

Tonight’s Duck á l’orange was served with Wild Rice Blend and Radicchio and Kumquat Salad

  • The Duck Breasts were $13.25 or $6.63 per serve
  • Wild Rice Mix is 64c per serve
  • The Radicchio was $4.44 and we used about ⅓, or 74c per serve
  • The Kumquat was $5.99 for a punnet and we shared ⅓, or $1.00 per serve
  • Add 26 each for Stock Concentrate
  • Add 35c for other ingredients.

The Duck was perfectly cooked, with a nice render and sear on the fat. The bitter Radicchio and citrus burst of the Kumquat balanced the fattiness of the Duck. An excellent meal for $9.58 per serve.

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