Folks keep commenting on the small portions sizes – I had gastric bypass a few years ago, so this is just right for me.
This one turned out nicely, I think. Trying to figure out if I need to add something to this to make it more well rounded.
by explodyhead
8 Comments
Forgot to add, I tried adding some small pieces of grapefruit to this and it tasted great, but I couldn’t figure out how to add it to the plating.
It looks pretty, but I don’t think sous vide is the best to render that fat. There is a large line that needs to be rendered out still.
The glaze looks pretty, the dish as a whole does honestly.
How did the fat under the skin turn out? I haven’t tried duck breast sous vide, but I know that one of the big reasons to cook duck as hard as is normally done is to render the fat. I don’t believe sous vide achieves those temps, though, right?
Maybe the grape fruit could have been sliced very thin until nearly transparent and into a similar shape as the duck breast and laid over the top of it? I suppose that would hide the cook of the duck, though, to a degree.
It looks beautiful. Flavors sound nice. Nice job. Do you have a pic of just the bowl? I like the look of it.
This looks pretty great and the flavours sound like they’d work really well together.
The only flaw is the third piece of duck looking so much smaller than the other two, but I get why that’s hard to avoid.
I like sous vide to confeit duck legs, but for breast I prefer the cold pan method.
whats the rest of the plate look like? i like the portioning and whitespace already.
how deep is that sauce? my only feedback is that the ratio of sauce to stuff seems a little high?
if you wanted to work in the grapefruit, id maybe consider a bigger plate with a little less sauce. supreme the grapefruit, and tucked under the duck with the fennel and have the sauce more of the yesteryear swooshes. of course theres always fluid gel dots too.
Why are people worried about serving size? It’s a lovely duck. If they want a bigger serving they can go to Applebees.
I echo why other people are saying, need to render more of the fat. Do it as you did but when it comes out of the bath let it rest for ten or twenty minutes somewhere just warm. Skin side down in cold pan. Medium heat, if you need a weight to keep all of the skin in contact with the pan then do so. Once or twice tip the pan to drain the fat (save it for… anything). When that fat has rendered out and you have a thin and crispy skin cut the heat, flip it and let it sit there for a minute to warm a little and you should be off to the races.
Try scoring/crosshatching the skin with a razor blade before searing to help extract the fat. Seems the sauce needs a little more time reducing, could use waay less too.
Nice work!