russia in his portfolio restaurant rodina grand hotel having spent time in sochi pubs black out and abby pps in moscow my name is denis krupnyak. today you are my guest and we will cook meat under his guidance. the restaurant was marked by the guide. i'll show you how to cook duck breast, but i'm in a very ordinary way. this method is called. sous vide. sous vide is a technology that allows you to cook meat at low temperatures, the duck breast must be removed. in such vacuum bags, the technology is so relevant and so popular that i use almost all the chefs in moscow now i add a little sauce. this is the kind of sauce asian style. we make it ourselves and in this sauce. you and i will duck and marinate. in the head of the main kitchen there are always high-quality products. if you have a high-quality product, you do not need to roll its taste with an additional amount of marinade spices, you need a good recipe and modern technology. denis ran a prestigious stew culinary school worked in a deli magazine was, co-host of the masterchef culinary show let 's check what we got with our duck breast,