Sous vide Duck breast! Spiced carrots, beetroot puree, carrot and orange puree, cherry jus

Sous vide Duck breast!
Spiced carrots, beetroot puree, carrot and orange puree, cherry jus
Sebastian Dospinescu

Sebastian Dospinescu

Sous Chef - Junior 13th July 2020
Sebastian Dospinescu

Sebastian Dospinescu

Sous Chef - Junior

Sous vide Duck breast! Spiced carrots, beetroot puree, carrot and orange puree, cherry jus

Small Contribution. Big Impact.

The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.

We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.

 

A little from you keeps this space free for all. Let’s keep lifting the industry, together.