Posts tagged: Duck Breast

2012 Winter Recipe Contest Winners

By , March 31, 2012

3 Instant Pot IP LUX60 300x185 2012 Winter Recipe Contest WinnersThere were 43 submissions with 50+ recipes for the contest.  Wow!  The user base of electric pressure cooker is surprising strong and enthusiastic!

Thank you all for participating.  It’s joyful interacting with you.

Meanwhile, it’s very difficult to choose the winners. We had debats and come up with the list based on our criteria set out on the contest terms, i.e. details of description, practicality and creativity.   A little confession to make. Our staff are apparently leaning toward recipes with pictures attached. Pictures are one key part of the description and they make the recipe enticing.

  • Kellie F.:NOT Julia Child’s Beef Bourguignon“. The recipe reflects the value and advantages of electric pressure cookers. A complicated dish with complex tastes can be made within 45 minutes.

Congratulations to the winners of the 2012 Winter contest.  We’ll contact you in email for shipping detail. To all participants, by continuing sharing, we will all end up as winners.

At Instant Pot Company, we also learned something beyond recipes.

Teresa G. said: “This is like a great cookbook!”

Indeed, we’d love to make InstantPot.com a great cookbook useful to all users. We shall continue encouraging sharing of recipes.  The contest must go on.  Every season, we’ll award 2 free Instant Pot to two authors of recipes submitted during the period.  Please keep your recipes coming.

Sous Vide Duck Breast

Many users started using Instant Pot in very creative ways. We are pleasantly surprised that Instant Pot’s keep-warm function can be used to do sous vide cooking. Sous vide, French for “under vacuum”, is a method of cooking food sealed in airtight plastic bags in a water bath for a long time at low temperature (54C~80C) to kill harmful bacterias before applying other cooking techniques such as browning or BBQ. Many have done sous vide in simple home-made devices, for example Chef John’s “Food Wishes”.

Maomao Mom created a sous vide recipe for succulent duck breast. Here’s a repost with permission. She also has other recipes on her blog http://MaomaoMom.com.

Sous vide duck breast

by MaomaoMom

Sous vide duck 2 213x300 Sous Vide Duck BreastGoogle “Sous vide” (French for “under vacuum”) and you will find 10 million search results. It involves cooking food in sealed plastic bags in a water bath at lower (50~70C) and constant temperatures for long periods of time. This technique was used by French chefs in the 1960s and 70s. It has become increasingly popular at gourmet restaurants because it yields much higher succulence and avoids overcooking. Even Iron Chefs use this technique on TV shows. There is even an expensive water-oven appliance SousVide Supreme for this purpose.

Since I have an electric pressure cooker with a “keep warm” function which maintains temperature around 65C, I decided to try this technique out. Results are pretty good.

Prepare Time: 10 minutes
Cook time: 38+4minutes
Level: medium
Serves: 2 servings

Ingredients

  1. 2 large boneless duck breast halves 480g, skin-on;
  2. 1 teaspoon salt, 2 teaspoons freshly minced garlic, ½ teaspoon freshly ground black pepper, 1/3 teaspoon dry thyme, 1/3 teaspoon peppercorn;
  3. 1 tablespoon vegetable oil;
    Apricot sauce (optional):
  4. 1 large ripe apricot, peeled and cored, mash with 2 tablespoons water
  5. 2 teaspoons sugar.

Sous vide duck 1 Sous Vide Duck Breast

Directions

  1. Clean duck breasts then rub on all ingredients 2. Cover and chill in the fridge for 2 hours. Rinse off spices and place duck breasts in a Ziploc bag, remove air and seal it.
  2. Add water in the InstantPot up to 7-cup mark. Leave the lid open, turn on power and press “Keep warm” button. After 20 minutes, place the Ziploc bag in the water bath for 35~40 minutes.
  3. Remove the bag from the water and pat dry duck breasts. Sear skin side of duck breasts in a non-stick frying pan with 1 tablespoon vegetable oil at medium-high heat until golden. Turn over and cook for another 20 seconds.
  4. Slice the cooked duck breasts and serve with apricot sauce.
  5. Apricot sauce: mix ingredients 4 and 5 in a small pot, bring to boil on high heat then simmer 5 minutes at low heat.

Sous vide duck 21 Sous Vide Duck Breast