Meat Sous-Vide Recipes

Duck confit ingot

Ingredients: 1 tin of duck confit 100 g duck gravy 60 g of rocket Oil Vinegar Salt Preparation: To prepare this duck confit ingot recipe, start by […]

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sandwich de ensalada de pollo

American-style chicken salad sandwich

Ingredients: 1 chicken breast 30 g of German-style pickled cucumber Juice of 1 lime 1 tomato 200 g of mayonnaise 30 g of dijon mustard 10 […]

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Chicken liver paté

Ingredients: 200 g of chicken liver 2 slices of bacon 1 chopped shallot 1 sprig of thyme 10 g of sweet sherry 2 eggs 50 g […]

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Foie gras, buckwheat, and figs

Ingredients: 400 g of foie gras 200 g of buckwheat 4 dried figs 20 g of cider vinegar 50 g of water Meat juice Salt Pepper […]

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Chargrilled piquillo pepper stuffed with Philippine adobo

Ingredients: For the ribs: 600 g of pork ribs 300 ml of soy sauce 500 ml of water 3 cloves of garlic 150 ml of rice vinegar 1 […]

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Stuffed quail

Ingredients: 2 quails 25 g of chopped bacon 75 g of minced beef 20 g of raisins 20 g of pine nuts 10 g of salt 1 […]

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Sous-Vide Temperature & Time Guide for Meat Recipes
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Sous-Vide Temperature & Time Guide for Meat Recipes

Ask our Chef Enrique Fleischmann
Have more questions about Sous-Vide Cooking?

Ask our Chef Enrique Fleischmann