Wiesbauer

Wiesbauer Gourmet Duck halved sous vide

½ skin-on, bone-in duck, seasoned and cooked sous vide (under vacuum at low temperature).

Preparation:

Preheat the oven to 230 °C (hot air). Place the pack in water at approx. 60-70 °C for 5 minutes (tip: wash basin) so that the duck fat becomes liquid. Cut open the bag, take the product out of the package and put the juice into a separate pot and heat it up. Place the duck, meat side up, on
the plate. place on a baking tray. Dab with kitchen paper and finish roasting in a preheated oven for 15-18 minutes (depending on the oven) until the skin is brown and crispy. Slice and enjoy.

Storage conditions:

Store refrigerated at 2°C to +4°C

Contact:

Wiesbauer Gourmet Gastro GmbH

Wiesbauerstraße 1

3454 Sitzenberg-Reidling