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[Modernist Cuisine] Cryoseared duck

Anonymous Modernist 310

By Anonymous Modernist 310
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Anonymous Modernist 310

Anonymous Modernist 310

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I'm looking at that recipe and since I don't have a CVap yet I was wondering if it would be possible to cook the breast sous vide before doing the cryosearing to prevent the reabsorbtion of water? The order would probably be perforate, cook sous vide, dehydrate, freeze and sear. It seem simple. Did anybody tried something like that and want to comment?

Thanks for your help

Louis-Frederic Michaud

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