Sous vide duck breast MEATER™ made chicken thigh cabbage laksa

Saturday tea. Sous vide duck breast MEATER™ made chicken thigh cabbage laksa. #yummylummy #foodphotography #lowcarb #noaddedsugar Duck, Chicken, Laksa paste, Cabbage, Spring onion, Red onion, Coriander, Coconut cream, Tomatoes https://yummylummy.com/2019-08-24 Sous vide duck breasts Remove your duck breasts from the…

Sous vide duck breast MEATER™ made chicken thigh cabbage laksa

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Saturday tea. Sous vide duck breast MEATER™ made chicken thigh cabbage laksa.

#yummylummy #foodphotography #lowcarb #noaddedsugar

Duck, Chicken, Laksa paste, Cabbage, Spring onion, Red onion, Coriander, Coconut cream, Tomatoes
https://yummylummy.com/2019-08-24
Sous vide duck breasts

Remove your duck breasts from the packaging.
Treat your breasts carefully, with gentle handling and touching.
Gently rub some iodised salt and garlic powder into your breasts. Don’t be aggressive with your breasts.
Insert your duck breasts into a vacuum bag and seal it with a vacuum sealer.
Raise the temperature in your water bath to 76 °C (169 °F) and then put your vacuum sealed breasts into the water bath for two hours.
At the end of the two hours, turn off the precision cooker and remove your breasts from the water bath. Dry off the surface of the bags and put them into your refrigerator so you can use them later in this soup and for another meal.

MEATER™ made chicken thigh

Preheat your oven to about 200 °C (392 °F, you know, 400 °F will be close enough, to be honest, if you live in the USA, Myanmar, or Liberia, why not be brave and change to using SI units. You’ll find it’s a lot easier using a base ten system. You can then join the rest of us living in modern democratic societies). I trust anyone reading this from the USA, Liberia, and Myanmar will recognise these words as sarcasm. You know, the lowest form of wit.
Remove your thighs from the packaging. You don’t need to be that gentle with thighs. Thighs are more robust than breasts which you should always handle with a gentle touch.
Put your thighs on a wire rack which sits on a baking dish.
Put some water in the baking dish because you want the water to transform from liquid to gas and in so doing produce not only the invisible gas known as steam but also the visible entity known as water vapour which is commonly misrepresented as steam by people who didn’t listen in primary school science classes (or who were taught by ignorant teachers with little or no science training that you can see steam when you can’t). Anyway, the reason for adding the water is to help prevent your thigh from drying in the oven. You need to keep your thighs supple and moist.
Now, take your MEATER™ wireless meat thermometer and with some firmness penetrate the thigh meat deeply with the hard probe.
Put your thighs into the oven and then open the MEATER™ app and set up the cook. Go for an internal temperature of 76 °C or thereabouts. You can figure out the temperature in the other scale (not Kelvin which I’d be happy to use) by reading about how to cook the sous vide breasts in the section above.
Cook your thighs according to the MEATER™ app.
When your thighs are cooked according to the MEATER™ app, it will be perfectly rested and at the right temperature to put into a Tupperware™ container to refrigerate your thighs for use later.

Making the soup

With a sharp cook’s knife, cut your red cabbage and sugarloaf cabbage into 1 centimetre wide strips.
Cut the white part of the spring onions on an angle and put into a small bowl.
Open up the green part of the spring onions, roll the green part up, flatten the rolls, and then make curls by cutting parallel with the length of the long fibres of the spring onions. Put the curls into some ice water to help the curling.
Clean coriander including the roots. Chop the roots and stems and put into a small bowl. Chop the leaves and put into a small bowl.
Halve the cherry tomatoes with a paring knife.
Use your boning knife (I have a Dick™ boning knife) to remove the luscious thigh meat from the thigh bones and then using your fingers tease apart of the muscle bundles to get small chunks of juicy thigh meat.
Use your butchers knife (I have a Dick™ butchers knife) to slice your breasts across the grain of the meat into thin slices.
In a large hot saucepan toss in the cut red cabbage and sugarloaf cabbage along with a couple of tablespoons of the laksa paste. Stir that around to get the laksa paste to coat the cabbage and to assist the cabbage to absorb the laksa paste flavours.
Add in enough chicken stock so the cabbage can soften as the stock boils and reduces.
When the cabbage is soft and the stock has reduced, add in enough coconut cream so you have the volume you want for soup plus a little more to allow for reduction during simmering and flavour enhancement.
Add in the juice of half a lime while the soup is simmering.
Toss in the breast and thigh meat and stir through.
Cook until the meat is warmed through.
Toss in the halved cherry tomatoes.
Toss in the chopped coriander stems and roots.
Stir everything through.

Plating up bit

Pour the soup into a bowl.
Garnish your soup with the angle cut white bits of the spring onion, the green spring onion curls, some chopped coriander leaves.
Add some fried shallots if you have them too.
Eat with chopsticks and a big spoon.

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