How to alto-shaam cook & hold and finish duck breast

Alto-Shaam Cook & Hold and Finish Duck Breast

68
STEPS
INGREDIENTS

1- Pre-heat cook & hold to 225 degrees. 2- After marinating breast for 8 hours, rub excess marinade off and place on roasting rack in sheet pan. 3- Insert probe into largest duck breast.

1- Pre-heat cook & hold to 225 degrees. 2- After marinating breast for 8 hours, rub excess marinade off and place on roasting rack in sheet pan. 3- Insert probe into largest duck breast.

1- Cook 225 degrees. 2- Target temp. 80 degrees (should reach 132 degrees high temp). 3- Hold at 130 degrees for at least 2.5 hours. 4- Pull and Quick Chill.

1- Cook 225 degrees. 2- Target temp. 80 degrees (should reach 132 degrees high temp). 3- Hold at 130 degrees for at least 2.5 hours. 4- Pull and Quick Chill.

1- Sear on flash pan at 450 degrees/100% humidity for 7 min. in CTX or CTP.

1- Sear on flash pan at 450 degrees/100% humidity for 7 min. in CTX or CTP.

Allow to rest for 8 minutes.

Allow to rest for 8 minutes.

Slice, present, and enjoy Cook & Hold perfection!

Slice, present, and enjoy Cook & Hold perfection!

  • 8.0 Duck Breasts
  • 1/4c Soy Sauce
  • 1/4c Whole Grain Mustard
  • 1/4c Sake
  • 1.0 Sheet Pan
  • 1.0 Roasting Rack
  • 1.0 1000-TH-III Cook & Hold Oven
  • 1.0 QC2-3 Under Counter Blast Chiller
  • 1.0 CTP7-20 Combi Oven
  • 1.0 Flash Pan
  • 1.0 Cutting Board
  • 1.0 Sharp Knife
  • 1.0Tbsp Cherry Balsamic Glaze
  • 1.0 Berries and Herbs for Garnish
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