OT - SV Duck breast with BS and taters

caliking

This has nothing to do with football. Just happened to see duck breast at HEB so picked one up.

SV at 141°F x 2hrs. Seasoned with DP Red Eye. Seared in a CI pan . Duck cracklins were a great chefs snack while I was cooking!

Seared the Brussels sprouts in some duck fat, dusted with Volcano Dust and Julio's. The potatoes were also fried up in duck fat. I could probably eat a meal of just the cracklins and the taters. I'll probably SV the duck breast at 135°F for about an hour next time.\

Oh, I made some bread too. Used Spring Chicken's recipe posted recently. It was amazing - nice crust, great crumb. But I used a small DO (Lodge #10) because I underestimated how much the bread would rise. The bread is just a bit dense, but not in a bad way. i'll also use less salt next time.

Thanks for looking!

Chubbs

Boo yah. Love your cooks

theyolksonyou

Once again =D> =D>

I thought this whole forum was full of BS :-S

Little Steven

Nice!

blind99

Duck fat for the win! Looks delicious.

caliking

Thanks fellas! I may leave the skin on next time and see how it turns out.

@blind99‌ - love me some duck fat. Is Fat Doug's still open? They used to make fries in duck fat on Fri and Sat. Par-fried then fried again. Best fries ever.

DMW

Nice, I need to try some duck dishes.

henapple

blind99

Hot Dougs just closed a few months ago! It was as popular, and as good, as ever, but he got tired of doing it.

Canugghead

Nice work as usual, we don't expect anything less from ya!  That'd be a big drop from 141F/2h to 135/1h, was it mushy/dry?  Looks succulent from here. I've heard duck breast is also dark meat? 

caliking

blind99 said:

Hot Dougs just closed a few months ago! It was as popular, and as good, as ever, but he got tired of doing it.

NOOOOO! I really liked that place. Hope he does great with his next venture.

@Canugghead - different sources on the interwebs recommended different times 135ish for about an hour seemed to be the consensus, but I figured I would try !41 and see what happened. The tapered end of the breast was a tad rubbery. The thickest part of the breast was wonderful. I figured if I'm going to sear with the skin on next time, I'll SV at the lower temp.

Duck breast is "dark" meat, but the texture and flavor are somewhat like chicken or turkey breast. The flavor is more robust though.

Canugghead

caliking said:

... The tapered end of the breast was a tad rubbery. 

Any chance the tapered end was not fully submerged?  I wonder because rubbery texture could mean undercooked. 

caliking

@Canugghead‌ - I used the rack that came with SVS Demi to keep the packet 3-4" underwater. Maybe I'm not describing the texture correctly - it actually seemed a bit overcooked at the end. That's why I thought I would try the shorter time at lower temp next time.

Mross

I did the same thing the other day.



Served with a duck sauce glaze.
It was good.

blind99

@mross very nice!!

 

@caliking yeah that place was amazing.  it was like getting a gourmet meal on a bun.  If you're ever coming through Chicago, drop me a line.

 

 

Foie Gras and Sauternes Duck Sausage with Truffle Aioli, Foie Gras Mousse and Fleur de Sel

they've still got the last menu online:  http://www.hotdougs.com/specials.htm

caliking

@mross - that's a fine meal! Your duck breast looks better (thicker) than mine did.

@blind99 - will do. We visit every 1-2 years for old times' sake. It still feels like home in some ways

paqman

Looks fantastic!