Sous vide duck breast: Step 1

• 1. Remove the skin from the duck breasts. I saved the skin and put it in my dehydrator - yum! ?
  2. Spread a large piece of cling film over the cutting board.
  3. Place one duck breast on top of the cling film.
  4. Season the duck breast with salt and pepper.
  5. Sprinkle meat glue over the duck breast.
  6. Then place the other piece of duck breast on top.
  7. Sprinkle with meat glue again.
  8. Roll it tightly into a cylinder with the cling film around it. Use the film to shape a nice, round cylinder.
  9. Place the cylinder in the water bath.
  10. Let it cook at 56 degrees Celsius (133 degrees Fahrenheit) for 4 hours.
•  
• 1. Clean the mushrooms.
  2. Put the mushrooms in your blender with garlic, onion, salt, pepper, and thyme.
  3. Blend everything finely.
  4. Put a pan on the stove and turn on medium heat.
  5. Pour the mushroom mixture into the pan. No fat needs to be added.
  6. Let it cook for between 40 and 60 minutes. The purpose of the long cooking time is to completely evaporate the moisture from the mushrooms.
  7. Remove the pan from the heat when the mixture is dry and "hard".
•  
• 1. Take the duck breast out of the water bath.
  2. Remove it from the cling film.
  3. Pat the meat dry with a clean kitchen towel or cloth.
  4. Place a pan on the stove and turn on high heat.
  5. Add the fat to the hot pan. I used ghee, but you can also use a 1:1 mixture of butter and oil.
  6. Place the meat on the hot pan, season with salt and pepper, and let it get a crust. The meat only needs to "kiss" the pan as it is already cooked and should not reach a higher core temperature!
  7. Remove the meat from the pan.
  8. Immediately brush the surface with mustard.
  9. Wrap the meat in a bag and place it in the freezer for an hour.
  10. Take the meat out of the freezer and place it in the fridge for 2 hours.
•  
• 1. Spread out a large piece of cling film on the table.
  2. Place the Parma ham on the film. Remember to overlap them by a few centimeters.
  3. Season the Parma ham with salt and pepper.
  4. Spread your duxelles on top of the Parma ham with the back of a tablespoon.
  5. Take the now cooled piece of meat out of the fridge.
  6. Place the meat on top of your duxelles.
  7. Roll everything together in the cling film. Again, use the film to shape a firm, round package. The more perfectly round you can make the package, the more beautiful your finished Wellington will be!
  8. Let it sit on the kitchen counter for 15 minutes to set.
  9. Spread another large piece of cling film out on the table.
  10. Place the puff pastry on the film.
  11. Remove the film from the sausage.
  12. Place the sausage on the puff pastry.
  13. Roll everything tightly together in the puff pastry, with the cling film around it. This is where you really create your beautiful Wellington shape, so be meticulous!
  14. Place the package in the fridge for two hours.
  15. Preheat the oven to 190 degrees Celsius (374 degrees Fahrenheit) with fan.
  16. Take the package out of the fridge and remove the cling film.
  17. Take a knife and score a beautiful pattern on the surface of the puff pastry using the flat side of the knife blade.
  18. Brush the puff pastry with egg yolk.
  19. Take a baking rack and place parchment paper on the rack. You will bake your Duck Wellington on a baking rack to ensure that no condensation forms, which would make the puff pastry soft.
  20. Place your Duck Wellington on the parchment paper.
  21. Place the rack in the now hot oven.
  22. Bake it golden and crispy for 25 to 30 minutes. It depends on your oven. Always keep in mind that the meat is already cooked and should not be cooked further. The purpose of baking is simply to make the puff pastry crispy and delicious.
  23. Take the finished Duck Wellington out of the oven and let it cool, still on the rack.
  24. Slice your beautiful Duck Wellington with a bread knife and serve.
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