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Reverse Seared Duck Breast

BobSBobS Posts: 2,485
edited November -1 in EggHead Forum
I saw a post the other day where someone cooked a duck breast in a CI skillet on their grill. A little light went off and I thought, it might be good to try a reverse sear on a duck breast. The thought was that the slow cook could give some good flavor and get rid of some of the fat and then a quick sear in a CI skillet.

I started the breast cooking direct, on a raised grate, on my Small BGE, with cherry for smoke. It took 30 minutes to go from refrigerator temp to 120. Next time I would pull it at 110.

Then I dropped it into a skillet, skin side down for three minutes and one minute on the other side.

15-02-11Duck1.jpg

It was a little more done than I was shooting for, but the flavor was great. I think that this has promise.

15-02-11Duck2.jpg

Next time I will pull from the first part of the cook at 115-120 and I will cook it with the lid open, so that I minimize the roasting and get equal crisping, with less overall cooking.
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Comments

  • Looks delicious to me!!
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  • Bob,

    Wicked good and awesome. Man I love duck! I like it rare too.

    Steve

    Steve 

    Caledon, ON

     

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  • looks great, and sounds like a great technique.. .but why not just do the sear part right on the grid over a hot fire? ...
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  • Nice cook Bob. I'll be hitting that for sure.
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  • BobSBobS Posts: 2,485
    mad max beyond eggdome wrote:
    looks great, and sounds like a great technique.. .but why not just do the sear part right on the grid over a hot fire? ...

    You get better heat transfer (sear) with the direct contact with the metal and at a lower temp and shorter time.

    As I said in the post -- I saw someone else get some great looking skin on a CI griddle.
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  • BobSBobS Posts: 2,485
    Little Steven wrote:
    Bob,

    Wicked good and awesome. Man I love duck! I like it rare too.

    Steve

    Thanks Steve! I think that this is worth playing with.

    I might actually do the second part of the cook inside next time and then make a pan sauce.
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  • Bob,

    Did you score the skin?

    Steve

    Steve 

    Caledon, ON

     

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  • BobSBobS Posts: 2,485
    Little Steven wrote:
    Bob,

    Did you score the skin?

    Steve

    Yes. It is a little hard to see, but you can see the cuts, in one direction, on the photo in the skillet.
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  • That was me. Here is the post that BobS is talking about, I think.

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1043570&catid=1#

    I did it in CI because I wanted to save the FAT.
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  • BobSBobS Posts: 2,485
    Faith, that's the one. Thanks for adding it.

    Those were some of the best looking duck breasts I have ever seen.
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  • thanks guys, i appreciate it... .
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  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Really great final plate. Wish wild duck had as much fat. I got a freezer full of them but they are so lean you are limited as to how you can use them.
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  • looks like it still turned out nice and moist. My experience with duck is the taste changes quickly (negatively that is) when you go much past medium rare.
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  • J, My friend gives me wild duck breast. I recently got the Sous VIde Supreme for christmas and cooked one in it. It came out really good. I can't see why you couldn't "hot tub" them then finish with a sear. J.
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  • Nature BoyNature Boy Posts: 8,320
    Looks great Bob. Nice even pink color, and perfect on the char. Looks dark on the picture, but I know it tasted good, and you got a lot of extra flavor from that sear.

    Duck breastisses are, possibly, the most amazing chunk of meat out there.

    Cheers!
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
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  • stikestike Posts: 15,597
    Who says it was you? :laugh:
    This was from last year
    09-plated-duck-breast.jpg

    And this was two years ago

    Xduck_searing.jpg

    Ok ok. Doesn't matter who was first. Heck, I didn't invent it either.
    It's just the best way to maximize the crisp skin

    Breast can go right in the pan, but parts should really be steamed or slowly rendered until par cooked. And then nailed with the heat of the cast iron
    ed egli avea del cul fatto trombetta -Dante
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