Learn the top tips and techniques for Sous Vide from executive Chef Jonathan Duiker.
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![Sous vide Introduction](/chef-training-academy/ufs-academy/kitchen-and-cooking-skills/sous-vide/_jcr_content/parsys/set1/row2/span12/columncontrol/columnctrl_parsys_1/video_copy_copy/image.img.jpg/1633365175476.jpg)
An Introduction
Submerge yourself in Sous Vide with Jonathan Duiker, executive chef for Café Del Sol. Chef Duiker takes you through the preparation process and cooking techniques showcased by a duck and edamame bean dish. Learn the technique that delivers consistent and tender results every time.
![Ingredients](/chef-training-academy/ufs-academy/kitchen-and-cooking-skills/sous-vide/_jcr_content/parsys/set1/row2/span12/columncontrol_copy/columnctrl_parsys_1/video_copy_copy/image.img.jpg/1633365559889.jpg)
Ingredients
Chef Duiker lays out the ingredients for his dish. From exotic mushrooms to fresh cherries and duck breast, learn the fresh accompaniments to compliment the juicy Sous Vide process.
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![Preparation](/chef-training-academy/ufs-academy/kitchen-and-cooking-skills/sous-vide/_jcr_content/parsys/set1/row2/span12/columncontrol_copy_2029186904/columnctrl_parsys_1/video_copy_copy/image.img.jpg/1633365606342.jpg)
Sous Vide & Pan-Fried Duck with Berry Jus
Begin with a zesty curing solution for the duck before seasoning and slipping into a sous-vide bag with a punch of additional flavourings. Then it’s time to sous vide the duck! Learn the ice-bath technique that brings the duck breast back to room temperature.
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![Duck with edamame beans & mushrooms](/chef-training-academy/ufs-academy/kitchen-and-cooking-skills/sous-vide/_jcr_content/parsys/set1/row2/span12/columncontrol_copy_2/columnctrl_parsys_1/video_copy_copy/image.img.jpg/1633365645955.jpg)
Sous Vide & Pan-Fried Duck with Berry Jus - Cooking
Time to plate up. Start by searing the duck and caramelising the skin before creating a berry coulis and reduced duck stock.
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![Duck with edamame beans & mushrooms](/chef-training-academy/ufs-academy/kitchen-and-cooking-skills/sous-vide/_jcr_content/parsys/set1/row2/span12/columncontrol_copy_2_1445561028/columnctrl_parsys_1/video_copy_copy/image.img.jpg/1633365688821.jpg)
Sous Vide & Pan-Fried Duck with Berry Jus - Cooking
Toast exotic mushrooms and edamame beans together, before moving onto the sweet elements of the dish, macerated cherries and icing sugar. Then pair your ingredients together for a perfect plate topped with a sweet jus, wild flowers and pea shoots.
![](/chef-training-academy/ufs-academy/kitchen-and-cooking-skills/sous-vide/jcr:content/parsys/set1/row2/span12/textimage_copy_copy_/image.img.png/1613391728515.png)