Sous vide the duck breast at 135F for 90 min, following this recipe: https://www.youtube.com/watch?v=uJT6FU4Ivhk
Served with a cranberry-orange gastrique, Kenji's best roasted potatoes, and sautéed Swiss chard.
by SpecificRutabaga
Sous vide the duck breast at 135F for 90 min, following this recipe: https://www.youtube.com/watch?v=uJT6FU4Ivhk
Served with a cranberry-orange gastrique, Kenji's best roasted potatoes, and sautéed Swiss chard.
by SpecificRutabaga
2 Comments
Man I know this is the sous vide subreddit but I will never understand the point of sous viding duck. Look at that enormous layer of un-rendered fat under the skin. That’s gonna be chewy and flabby.
When you cook duck properly, it takes so long to render out the fat so the skin gets crispy that it’s already half way cooked and you just finish the other side. So cooking it sous vide just kind of makes rendering the skin impossible because it’s already so cooked you would overcook it
I know a serious eats crispy
Potato when I see one.