Monday, March 3, 2014
I know it's a few weeks late, but this was a pre-Valentines day bento that I made my for my wife. (duck breast blows the budget for my normal bento list of people)
I marinated a duck breast in a hoison, plum, ginger sauce and then sous vide-ed them for about two hours. I actually ran a test with a Anova immersion circulator head to head against my new Nomiku. (I'll post details later) Then I used a heat gun (thanks for the suggestion from CookingForEngineers) to broil the duck breast. Finally I topped it with a little pat of foie gras mousse.
To keep with the asian theme I put together a bit of sesame fried rice. I used sesame oil (a little goes a long way) and a bit of scallion for flavor and aroma.
Roasted broccoli and cauliflower with garlic and red chili
Finally I sautéed Chayote in a bit of butter.