Sous-vide duck breast with green chilli (Chef Degan)

Sous-vide Duck

• 250 g duck breast, skin on boneless
• 1 tsp sea salt
• 1 tsp ground white pepper
• 50 g Indonesian green spice paste room temperature
• water to fully submerge bags (not higher than the 2L maximum fill level)
• 30 g lemon juice (see Tips)
• 2 tbsp vegetable oil

Green sambal

• 30 g vegetable oil
• 50 g eschalots cut into wedges
• 100 g green chilli thinly sliced diagonally
• 50 g Indonesian green spice paste room temperature
• 100 g green tomatoes cut into cubes (2 cm)
• 50 g tomatoes cut into cubes (2 cm)
• 5 makrut lime leaves
• 1 tsp Chicken stock powder
• ½ tsp sea salt adjust to taste
• ¼ tsp ground white pepper adjust to taste
• 30 g fried shallots