Aug 27: Sous Vide Duck Breast on Yakisoba Noodles, with Sautéed Bok Choy with Garlic

Lunch

Foodie Greg folded beaded Eggs with Smoked Salmon in a hot pan, and served on a lightly toasted Brioche Bun.

  • The Smoked Salmon was a small bit left over and already included
  • The Brioche Buns were six for $3.95, or 66c per serve
  • Pastured Eggs add $1.00 per serve
  • Add 30c for Onion and Chive Cream Cheese
  • Add 30c for Shallot and Capers.

A very tasty sandwich for $2.26 per serve, although we decided that the Buns could have been a little more toasted.

Dinner

We found a new source of the Yakisoba Noodles, which takes the sous vide – and seared – Duck Breast right back to an Asian influence. We think it makes for a more balanced meal.

  • The Duck Breasts were $14.61 or $7.31 per serve
  • The Bok Choy was $1.49 and we used half, or 38c per serve
  • The Yakisoba Noodles $2.99 or $1.50 per serve
  • Add 15c for Garlic.

An excellent meal for $8.33 per serve.

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