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- Sear on flash pan at 450 degrees/100% humidity for 7 min. in CTX or CTP.
Allow to rest for 8 minutes.
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