Poached Duck

• 2 whole ducks, 2 kg (4 lb 8 oz) each

Put the masterstock in the pot of a Gastrovac. Remove the legs and necks from the ducks and reserve.

Put the duck breasts, on the crown (bone) into the masterstock, making sure they are fully submerged. Place the pot onto the Gastrovac and set it to 60°C (140°F) on full vacuum for a period of 90 minutes. The Gastrovac method means that you can cook under a vacuum so that the liquid will