Sous vide duck breast with celeriac choucroute, bulgur wheat and cherries


Store Cupboard

Cooking Sauces

  • 400ml of brown chicken stock


  • 100ml of white wine
  • 300ml of water

Speciality Ingredients

  • 1g of xanthan gum

Spices & Dried Herbs

Oils & Vinegars

  • 1 tsp Chardonnay vinegar
  • 25g of white wine vinegar
  • 15ml of olive oil