Duck breast other than sauteed?

Discussion in 'Food & Cooking' started by kuan, Mar 3, 2014.

  1. kuan

    kuan Moderator Staff Member

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    So I got these ducks that aren't too fat.  I'd like to do the duck breast some other way than the normal way where you render the skin and let it crisp up but been drawing a blank here.  The reason is the ducks are a little small, they're good for roasting chinese style but still a bit tough when medium rare.

    This will be an experiment for me.  I don't expect perfection, but I'd like them to be tender.
     
  2. flipflopgirl

    flipflopgirl

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    Had a nice starter the other day.

    Smoked duck breast with such a thin fat rind that it was virtually invisible.

    Garnished with charred mandarin orange supremes and a bitter green.

    Delish.

    mimi
     
  3. cerise

    cerise Banned

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    Last edited: Mar 3, 2014
  4. kuan

    kuan Moderator Staff Member

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    Yes I am thinking sous vide as well.
     
  5. kuan

    kuan Moderator Staff Member

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    Cured first?
     
  6. flipflopgirl

    flipflopgirl

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    Most likely.

    Nothing over powering but see no reason you couldn't twist it a bit.

    It was a dish that I wanted more more more of..../img/vbsmilies/smilies/licklips.gif

    mimi
     
  7. pirate-chef

    pirate-chef

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    sous vide for sure or use thomas kellers method for making like a proschutto out of them ( 1 day covered in salt rinse hang 1-2 weeks to firm slice very thin. 
     
  8. kuan

    kuan Moderator Staff Member

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    I am going to use your method.  57C, 2.5h, chill, reheat, score, sear.   Correct?
     
  9. pirate-chef

    pirate-chef

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    exactly. sorry for the late reply good luck!