Sous vide duck breast, seared, rhubarb three ways, blood orange reduction

Sous vide duck breast, seared, rhubarb three ways, blood orange reduction
Sous vide duck breast, seared, rhubarb three ways, blood orange reduction
Isaac Rehfield

Isaac Rehfield

Pastry Chef 24th August 2016
Isaac Rehfield

Isaac Rehfield

Pastry Chef

Sous vide duck breast, seared, rhubarb three ways, blood orange reduction

Built by Chefs. Powered by You.

For 18 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.

Every recipe, every video, every news update exists because this community makes it possible.

We’ll never hide content behind a paywall, but we need your help to keep it free.

If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.

Together, we keep the industry connected. Together, we move forward.