How to Make Roast Christmas Goose
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In this video, you’ll see how to slow-cook duck breasts using a simple stovetop version of "sous vide" that doesn’t require any fancy and expensive equipment. The only thing you need is an accurate cooking thermometer and a large heavy pot. You’ll see how to quickly prep the duck breasts before sealing the duck in a plastic bag and squeezing out the air. You’ll get all the details on the correct temperature and times for slow-cooking your duck breasts. Finally, you’ll see how Chef John finishes the duck breasts to get the skin beautifully golden brown, crispy, and amazingly delicious. The meat comes out incredibly juicy and succulent. Serve this with Chef John’s simple Peach Sweet and Sour Sauce. Get the recipe for Chef John’s Duck Sous Vide.