The Perfect Egg - Sous Vide Eggs!

Picture-perfect of a sous-vide egg - 45 minutes at precisely 64.5 degrees Celsius. In this state, the egg white denatures and unfolds to form a custardy-like texture, while the yolk forms a tender gel. Photo credit to my friend Jude who recently succumbed to sous vide.

Amazing how clean the shells are when I broke the SV egg.

I did wonder, why bother to spend 45 minutes on something that's gobbled up in 45 seconds. But I found SV addictive and in fact can't wait to get my hands on another batch. There are hardcore SV food bloggers who SV one whole batch of eggs for the week and simply warm them up every morning for breakfast.

See how you can do this at home without a SV machine.

Duck Leg Confit Salad

It took 5 whole minutes to put this together -

3 minutes to pan fry the duck legs (left at room temperature for about 30 minutes from the fridge)
1 minute to prepare the salad dressing
30 secs to segment the orange
30 secs to shred the duck legs and plate up

The duck leg confit that I have been 'confitting' the past 10 weeks met with its destiny on my dinner table tonight. Here's how I prepared it.

I love food with bright colours on the dinner plate, and I stare rudely at them for a long time.

Salad dressing recipe (I liked it but hubster found it too sweet)

2 Tbsp extra virgin olive oil
1 Tbsp honey
1 Tbsp orange juice
1 Tbsp lemon juice
1 Tbsp white wine vinegar
1 Tbsp aged balsamic vinegar
Sprinkle of coarsely crushed olives
Sprinkle of citrus dust
1/4 tsp sea salt
1/8 tsp freshly ground black pepper