Get: - duck breast (0.5lb per person)
- wild rice
- mushrooms
- shallot
Do: - brine breasts (1tbsp salt per 1c water for 2 hours)
- slice skin and fat off of breasts
- season breasts with pepper, garlic, rosemary (or whatever) NOT salt since they were brined
- seal breasts in ziplocks, use vacuum method
- sous vide at 135F for 2 hours
- chop skin into 1" bits and render over medium heat
- set aside cracklings
- cook wild rice
- saute chopped shallot in duck fat
- add mushrooms, saute with white wine
- sear duck 1 minute per side in duck fat and serve
Results: - The cooking consistency and tenderness was basically perfect. Sous vide is awesome!
- The large piece of duck had less flavor, so i guess the brine / seasoning didn't work as well
- I only seared for 30 seconds per side, but could do 1 minute probably
References: - http://www.seriouseats.com/recipes/2010/09/sous-vide-101-duck-breast-recipe.html
- http://www.dartagnan.com/how-to-render-duck-fat.html
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