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Behind the Scenes of Duck Tsukemen
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In this video, I am showing you behind the scenes of my take on Duck Tsukemen!
The duck breast was smoked with hickory using a smoke gun, dried for 3 days for crispy skin. Then glazed with mandarin orange honey reduction! The duck leg was sous vide in mirin, sake, soy and duck fat mixture for 18 hours at 70.5C!
I hope you like it.
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Music by Lukrembo
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