Ericdc wrote:There isn’t any “browning” with a sous vide I assume?
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No. Season the breast to your taste, injection, etc. Vacuum seal and let sit as long as you'd like. Put it in the water bath @ 135, holding at that temp for 35 minutes or so. The temp is important and shouldn't vary much at all. Pull from the bath and let rest. Take the breast from the bag and grill on high heat just to brown the outside. let rest for a bit then slice. Spoon over the fig reduction.
Sous vide just allows for more even cooking. No over cooked, dried out ends. You can also use a ziploc bag with as much of the air removed as possible. It works just as well.