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I recently purchased a Sous Vide and it is a game changer. I used one back several years ago when they first came out while I was cooking professionally in San Diego and I have closely monitored their popularity over the years as the device became more available for the home cook. Well, I bit the bullet and purchased my own with the intention of expanding my wild game and fish cooking.
The recipe is something special aside from being partially prepared in the Sous Vide. I have never heard of anyone making a peking dove recipe. Peking duck is a famous Chinese preparation of duck, usually the pekin breed. It involves drying and roasting the duck over a couple of days to get a crispy skin. My recipe is an adaptation of that recipe to include the sous vide and the grill as a method to finish the dove, resulting in a crispy saucy delicious version of the duck recipe.
Special Equipment: Sous Vide, Plastic Sous Vide bags, Grill
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