How to Alto-Shaam Cook & Hold and Finish Duck Breast

Creating the perfectly executed Duck Breast in your Alto-Shaam Cook & Hold, Quick Chill and CTP or CTX.

How to Alto-Shaam Cook & Hold and Finish Duck Breast Recipe
5 Steps
Ingredients
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1
1- Pre-heat cook & hold to 225 degrees. 2- After marinating breast for 8 hours, rub excess marinade off and place on roasting rack in sheet pan. 3- Insert probe into largest duck breast.

1- Pre-heat cook & hold to 225 degrees. 2- After marinating breast for 8 hours, rub excess marinade off and place on roasting rack in sheet pan. 3- Insert probe into largest duck breast.

2
1- Cook 225 degrees. 2- Target temp. 80 degrees (should reach 132 degrees high temp). 3- Hold at 130 degrees for at least 2.5 hours. 4- Pull and Quick Chill.

1- Cook 225 degrees. 2- Target temp. 80 degrees (should reach 132 degrees high temp). 3- Hold at 130 degrees for at least 2.5 hours. 4- Pull and Quick Chill.

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3
1- Sear on flash pan at 450 degrees/100% humidity for 7 min. in CTX or CTP.

1- Sear on flash pan at 450 degrees/100% humidity for 7 min. in CTX or CTP.

4
Allow to rest for 8 minutes.

Allow to rest for 8 minutes.

5
Slice, present, and enjoy Cook & Hold perfection!

Slice, present, and enjoy Cook & Hold perfection!

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