Hi steemians :)

In my entry for Week of the #WeeklySteemitHealthChallenge challenge hosted by @healthsquared and sponsored by @sweetsssj.

Captured with my Smartphone Samsung Galaxi S8.

Duck in Sous-vide with mozarella cheese spheres, carrot parmentier, nettle salad and coconut spherifications

Sous-vide is a French term that means "to the emptiness", but for us, it is the expression that designates a way of cooking that combines the confinement of the food in a vacuum-closed container with the cooking at low temperature, much more delicate and Respectful with the characteristics of the product.

Ingredients for 4 people)

• 2 whole duck magrets
• 150 ml of narnja juice
• 100 ml of soy sauce
• 100 ml of vinegar of modena
• 1 tablespoon of good quality honey
• 1 fresh chili pepper (optional)
• Salt flakes
• 40 Spheres of mozarella cheese
• 4 Carrot
• 1/2 kg Nettle
• 40 coconut spherifications

YOU WILL ALSO NEED:

• Vacuum packaging and cooking bags
• Domestic vacuum packing machine
• Temperature controlled bath

PREPARATION

1. One hour before cooking, take the magrets out of the fridge so they are tempered.

2. Wash the duck magrets well with water and then dry them as much as possible with paper towels. We program the controlled temperature bath to 58 degrees.

3. Make part of the skin of the breasts cuts in the form of a grill in all its extension, about one cm each of the next and crossing almost completely the layer of fat. We pack each of the breasts in an independent bag, and when the desired temperature is reached, we put the bags in the bathroom for an hour.

4. When you have 15 minutes left to the magrets, we prepare the sauce. We put in a saucepan the orange juice, the soy sauce, the vinegar and the chili cut into finite slices. We reduce it to medium-high heat until it looks a bit more thick and caramelized. We filter with a sieve and reserve.

5. Once you have finished cooking the magrets, open the bags on a plate to collect the juices that have been released. We add those juices to the sauce and reduce again without stopping to remove.

6. We put a nonstick griddle or frying pan on a high heat and when it is hot we put the breasts to brown, first two minutes on the part of the skin and then half a minute on the other side. It does not need oil because the duck's own fat melts.

A LITTLE SCIENCE

• The controlled temperature of 58 degrees is reached in the whole piece at the end of the cooking and gives a final result that is palatable and homogeneous, with no more made parts than others. It provides an absolutely incredible texture.

• When cooked under vacuum, well below the evaporation temperature, most juices remain inside the meat, which remains tasty, tender and juicy.

• The final step on the plate gives the piece a more appetizing appearance and new nuances of flavor. Also, it allows part of the fat to be lost.

• Cooking at low temperature allows a better conservation of nutrients, especially those that are very sensitive to temperature.

• The sweet and sour sauce does not need salt because the soy sauce is already quite long.

• A serving of this duck magret with sweet and sour orange sauce provides approximately 430 Kcal.

This is a very nutritious dish, with high protein value and very healthy! Bon Appetite!