Leftover sous vide duck breast with red cabbage, kale, cherry tomatoes, and avocado
Tuesday tea. Leftover sous vide duck breast with red cabbage, kale, cherry tomatoes, and avocado.
#yummylummy #foodphotography #lowcarb #MasterChefAU #sousvide #duckbreast #breasts #redcabbage #cherrytomatoes
Duck, Red cabbage, Kale, Tomatoes, Cream, Horseradish cream, Spring onion, Coriander
G'day food lovers,
How are you tonight? For tea tonight I had some leftover sous vide duck breast and served it with a warm salad of kale, red cabbage, cherry tomatoes, and avocado.
I removed the breast from a bag and sliced it thinly.
I shredded the red cabbage with a sharp knife and tossed it into a hot frypan with a liberal squirt of rice bran oil. I then tossed in some kale and cherry tomatoes. I turned the heat down and put a lid on the frypan. When I could see the leaves of the kale glistening after being coated with the vapourised oil and cellular water, I took off the lid and added a small knob of butter and after the buttery goodness coated everything I added a splash of cream and a dollop of horseradish cream and stirred that through with the slices of breast. I garnished the dish with chopped spring onion, coriander roots, stems, and leaves, plus some avocado.
It was delicious. Have a good night. Bye.
Leftover sous vide duck breast with red cabbage, kale, cherry tomatoes, and avocado
Tuesday tea. Leftover sous vide duck breast with red cabbage, kale, cherry tomatoes, and avocado.
#yummylummy #foodphotography #lowcarb #MasterChefAU #sousvide #duckbreast #breasts #redcabbage #cherrytomatoes
Duck, Red cabbage, Kale, Tomatoes, Cream, Horseradish cream, Spring onion, Coriander
G'day food lovers,
How are you tonight? For tea tonight I had some leftover sous vide duck breast and served it with a warm salad of kale, red cabbage, cherry tomatoes, and avocado.
I removed the breast from a bag and sliced it thinly.
I shredded the red cabbage with a sharp knife and tossed it into a hot frypan with a liberal squirt of rice bran oil. I then tossed in some kale and cherry tomatoes. I turned the heat down and put a lid on the frypan. When I could see the leaves of the kale glistening after being coated with the vapourised oil and cellular water, I took off the lid and added a small knob of butter and after the buttery goodness coated everything I added a splash of cream and a dollop of horseradish cream and stirred that through with the slices of breast. I garnished the dish with chopped spring onion, coriander roots, stems, and leaves, plus some avocado.
It was delicious. Have a good night. Bye.