Duck breast with apricot mostarda from Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals (page 97) by Lisa Q. Fetterman and Meesha Halm and Scott Peabody

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Notes about this recipe

  • Eat Your Books

    Can substitute dried apricots for apricots. Process takes 1-5 hours.

  • EmilyR on January 13, 2018

    Since it's not apricot season I used slab apricots reconstituted with warm water for 1 hour for the mostarda. The duck cooked nicely and really only needs a quick searing.

  • Charlotte_vandenberg on May 02, 2017

    Very nice duck breast, mostarda was a little bit dry when using dried apricots. Taste was very good though.

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