chocolate duck

Discussion in 'Professional Chefs' started by 808eyoung808, Feb 20, 2013.

  1. 808eyoung808

    808eyoung808

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    i was thinking about sous viding duck and chocolate(making chocolate duck) and i was wondering what you guy think about this?
     
  2. berndy

    berndy

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    I love duck and love chocolate, but prefer to one first and then the other.
     
  3. davehriver

    davehriver

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    I think it sounds good with some chilis, garlic etc added to give it a Mole' spin
     
  4. meezenplaz

    meezenplaz

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    To me duck in flavour is akin to dark meat chicken, so Im in concurrence....

    basically Duck Mole'. Cumin, red wine, chilis, garlic, cocoa, maybe a touch

    of peanut butter (unless an alergy is involved) maybe some apple cider or

    fresh apple juice. All simmered down to delicioso status.
     
  5. adamburgerdavis

    adamburgerdavis

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    Just to be clear...Are you talking putting the duck and chocolate in the same bag? If so, what type of chocolate? What part of the duck? Please don't say breast.
     
  6. 808eyoung808

    808eyoung808

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    Yes I'm talking about chocolate and duck in a bag. I will be using semper chocolate, duck breast, and thighs
     
  7. adamburgerdavis

    adamburgerdavis

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    Alright two more questions....
    Why are you using the beautiful breast and more importantly the skin that's on the breast in that manner?
    Secondly what Are you hoping to achieve? A mole esque tasting duck?
     
  8. meezenplaz

    meezenplaz

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    You know, if you ended with a rich, candied duck type of taste, with a "dark-chili" type of kick,

    ala chipotleish etc,  coupled with the chocolate.... hmm that might be amazing.
     
  9. cookers

    cookers

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    There was a chocolate wine I would use to cook duck with. I would render the fat then flip it over and let the duck simmer in the wine. When I got it to the temp I wanted, I'd add a little more if it reduced too much, added some captain morgan rum, and reduced those together. Then I added butter at the end. I served it with coconut raspberry risotto. It was a spring dish I ran for a few weeks.

    Almost every one was skeptical about it haha, but once they tasted it, they loved it. It's very simple to make. Duck is pretty much the only thing I'll pair chocolate with other than shrimp. Sure it may go good with lamb and what not, but I feel it should be left for just desserts.
     
     
  10. meezenplaz

    meezenplaz

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    Oooo  the chocolate wine! Brilliant Cookers,  I forgot about that stuff. Which is available at sams/costco.

    Ive never cooked with it, and I actually have some. Would be great with dark-meat chicken molé too.

    You SO need to post that as a complete recipe--your very own, so be sure to name it after yourself, cuz it'll get

    downloaded a lot I'd wager. /img/vbsmilies/smilies/smile.gif  That accompanying rissoto sounds great too.
    Haha that actually hit me as a very funny line! /img/vbsmilies/smilies/tongue.gif  
     
    Last edited: Feb 24, 2013