Michi
I dislike attempts to rewrite history
Sous vide duck breast salad. Duck breast at 55 ºC (131 ºF) for 60 minutes. Then cooled in an ice bath with some weights on top to flatten the skin side. Breasts seared in a cast iron skillet.
LIKE!Duck breast is amazing for salads. Reminds me of a duck salad I made last year with confit legs, frisee, shallot, pomegranate, and walnuts.
To me, the advantage of sous vide is that it's foolproof. If I'm behind with whatever other thing I'm preparing, I can just leave the duck in the water for another hour or two, and no-one is the wiser. And, I get the perfect core temperature each and every time, guaranteed.Do you think that it's worth doing a duck breast with sous vide compared to pan frying?
The sous vide step really is there just to get the meat to the degree of doneness you want. Dial the temperature, wait an hour or two, and that's that.I've only done sous vide duck breast once before and I had a hard time getting the skin crispy and the meat tasted more boiled than fried after searing it. I've done a lot of steak and other stuff sous vide but duck just didn't work out to my liking. Maybe I should give it another go.
The trick is to be patient with the sear. Don't go too high in temperature and give it more time. I get a good amount of fat rendered out that way.I like to slowly render some fat and finish w sear - then bag and tag it. My only prob with typical SV then sear is it does nothing to render the fat off and it can get pretty greasy.
I like to slowly render some fat and finish w sear - then bag and tag it. My only prob with typical SV then sear is it does nothing to render the fat off and it can get pretty greasy.
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