In the anova for 75 minutes at 52°C/125,6 F, this is bleu chaud (like pigeon meant to be), every further step, add 4°C,
Was it as good as it looks? I have also wanted to try duck breast. What did you serve with it?
Sorry, no pictures of that, was with gratin dauphinoise, some warm belgian endive and a sauce based on port …