Avant Edge Catering - Duck salad, confit pulled duck legs, sous vide duck breast, roasted sweet potato, grilled portabella mushrooms and balsamic reduction #Catering #Food #platedesign #TheArtofPlatting #Party #Wedding #BarMitzvah #BatMitzvah | Facebook
![Result. Duck confit for a bit over 40 hours in the sous vide at 68C (155F), finished under the broiler on a bed of potatoes. Probably the best duck i have ever Result. Duck confit for a bit over 40 hours in the sous vide at 68C (155F), finished under the broiler on a bed of potatoes. Probably the best duck i have ever](https://preview.redd.it/w69qguafmvs41.jpg?width=640&crop=smart&auto=webp&s=475fdf401ed130a7615bf2b3e788d3053f2aff06)
Result. Duck confit for a bit over 40 hours in the sous vide at 68C (155F), finished under the broiler on a bed of potatoes. Probably the best duck i have ever
![Covid Sous-vide, Easter day edition: shredded duck. 75C/167f for 12h. Skin removed post bath, shredded and fried separately : r/sousvide Covid Sous-vide, Easter day edition: shredded duck. 75C/167f for 12h. Skin removed post bath, shredded and fried separately : r/sousvide](https://external-preview.redd.it/kWDKgi-7FFbzGeelawLqVnTtHf3U5z1jdQM6-QLNzOM.jpg?auto=webp&s=0b955e342a62f1763bc33bd8c3d3949a77872912)