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Sous vide question

Doing some duck breasts tonight. Can't decide if I should score the skin?

Steve 

Caledon, ON

 

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Comments

  • nolaeggheadnolaegghead Posts: 14,019
    Probably wouldn't hurt.  Doesn't render very well at - I'm guessing you'll be doing MR temps?  135-ish?
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • I would. I did some a few weeks ago and it puffed up like a balloon. It was 3x it's original size and chewy.

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  • Little StevenLittle Steven Posts: 27,285
    edited January 2013

    Thanks compadres. I figured some crushed juniper berries a few peppercorns, garlic powder, fresh thyme and a little salt. bag them and let them sit in the fridge for a couple hours?

    NOLA Yes medium rare

    Steve 

    Caledon, ON

     

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  • Yes med rare and sounds awesome. That's what I did that canapé with a few months ago.

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  • Little StevenLittle Steven Posts: 27,285
    I was going to visit that one next time. It looked and sounded amazing. Still trying to lose the training wheels. Have had the legs from this one in the fridge for three days with salt bay and juniper. Going to put them in for confit tomorrow morning, only a couple of tablespoons of duck fat which saves me about fifty bucks from the traditional. Might do a cassoulet for tomorrows dinner. Found some duck sausage this week

    Steve 

    Caledon, ON

     

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  • doubledouble Posts: 1,214
    What do you guys find is the best way for rendering the fat from ducks?
    Lynnwood WA
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  • Little StevenLittle Steven Posts: 27,285
    I normally score the skin in a tight cross hatch pattern without cutting into the flesh. season and cook raised direct as low as I can. If grilling I do them in a small CI pan on the egg on skin side and then grill the flesh side til done

    Steve 

    Caledon, ON

     

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  • I was going to visit that one next time. It looked and sounded amazing. Still trying to lose the training wheels. Have had the legs from this one in the fridge for three days with salt bay and juniper. Going to put them in for confit tomorrow morning, only a couple of tablespoons of duck fat which saves me about fifty bucks from the traditional. Might do a cassoulet for tomorrows dinner. Found some duck sausage this week

    wow! Sounds awesome

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  • Little StevenLittle Steven Posts: 27,285
    And I can prove it! =D> Thanks to Cazman

    Steve 

    Caledon, ON

     

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