Let's get started. We need a very simple set of products: 1. Duck breast. 2. Orange. 3. Rosemary. 4. Salt. 5. Pepper. So we need an su-widnica, is the pot stand which is exactly the desired temperature. If it does not it does not matter, use a slow cooker, in most you can set the desired temperature and cooking time. Well, if nothing, then come down and normal pan with a thermometer. Thermometer in the shop to buy. I myself did in my diary to look like.

Let us cook. Take the breast. Salt – pepper to taste, not much at all, don't need pepper to kill the taste of poultry. Cut the orange and washers and take the sprig of rosemary.

Vacuum in the package. No household vacuum degasser? No problem, put in a simple package that is lowered into the water by the throat up, the water displaces the air, tie a package, you can even bow. Some through a cocktail straw sucking air. All just in General. Then high vacuum is not necessary, the main thing that pack tightly the product was wrapped in.

And put aside a couple of hours, marinate – get married so to speak.

Two hours later, launched the breast in a sous-Venice (slow cooker casserole). Water needs to be poured and heated to the desired temperature, not in cold water.

Prittlewell something that would not pop up.

Set the desired temperature. The most delicious degree of "provarci" duck breast - medium. In the medium she is most fully reveals its taste. According to this breast in this recipe we prepare at 57 degrees for 2.5 hours.

After two and a half hours to get the duck breast, spread on a plate, cut, we see the correct degree of "provarci" and enjoy excellent, not overcooked, taste. See how simple it is... She even garnish is not required, how self-sufficient it turns out. That's all, enjoy your meal.