Crispy skin and tender, juicy meat on the inside. With the #Miele #steam ovens we make this dream of successful poultry preparation come true. Who doesn't have the dream of a tender, crispy #duck to spoil their guests with? With the #sous-vide cooking method in combination with our steam ovens, this dream is child's play to realize. With the following application options, among others, nothing stands in the way of becoming a pampering host*: • Preparation for sous-vide cooking in the vacuum drawer • Sous-vide cooking - meat cooked under vacuum ensures the ultimate taste experience • DualSteam - optimal cooking results through even and rapid steam distribution 00:00 Welcome 01:20 What can you expect? 03:22 Preparation of a whole Barbary duck in a steam oven with a food thermometer 05:51 Crisping up the duck with the convection grill function 08:41 Searing a duck breast before sous-vide cooking 16:45 Explanation of sous-vide cooking 20:18 Preparing the duck breast for sous-vide cooking 21:50 Vacuuming the duck breast in the vacuum drawer 25:15 Cooking the duck breast sous-vide in a steam oven 26:43 Preparing the side dishes on the hob 31:13 The whole duck is ready! 32:12 Keeping the red cabbage warm in the gourmet warming drawer 34:09 Slicing the whole duck 37:15 Arranging the duck and the side dishes 40:08 Searing the sous-vide-cooked duck 41:48 Slicing and arranging the sous-vide-cooked duck and the side dishes 44:42 Other events ***Recipe from the Miele app for you to cook at home*** Duck INGREDIENTS for 2 portions 1 duck (approx. 2 kg each), without innards Salt Pepper Remove any excess fat from the duck, rinse inside and out under running water and pat dry. Rub inside and out with salt and, to taste, pepper and tie the legs together with kitchen string. Place the duck on the rack with the breast side facing up, so that the legs are facing the door, put it in the appliance and roast. (Settings see below) Steam oven (automatic program step 3) Automatic programs, meat, poultry, duck, whole, unstuffed, roast Duration: 143 minutes Steam oven (settings step 3) 1st step Operating mode: Combi cooking, hot air plus Temperature: 190 °C Humidity: 40% Duration: 20 minutes 2nd step Operating mode: Combi cooking, hot air plus Temperature: 100 °C Humidity: 80% Duration: 100 minutes 3rd step Operating mode: Convection grill Temperature: 190 °C Duration: 23 minutes Shelf level: Rack: 2nd from the bottom Universal tray: 1st from the bottom Brussels sprouts, duchess potatoes and an orange sauce are suitable as a side dish. ********** If you liked it, we would be delighted if you would like it. ???????? Subscribe to us today so you don't miss anything! / mieledeutschland Social Media Instagram: / mieledeutschland Facebook: / miele.de You can find an overview of Miele events here: https://www.miele.de/events Appliance presentation: https://www.miele.de/haushalt/geraete... Appliance practice: https://www.miele.de/haushalt/geraete... How to Cook: https://www.miele.de/haushalt/kochkur... If you would like to experience our Miele appliances live, then please visit our Miele Experience Center: Miele Experience Center Berlin: https://www.miele.de/c/miele-experien... Miele Experience Center Düsseldorf: https://www.miele.de/c/miele-experien... Miele Experience Center Gütersloh: https://www.miele.de/c/miele-experien... #recipes