Recipe: http://kiddohut.com/2015/03/recipe-salted-duck-with-tofu-soup/
Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/789262004476211/
Showing posts with label Duck. Show all posts
Showing posts with label Duck. Show all posts
Salted Duck with Tofu Soup 咸菜鸭豆腐汤 by Lilian Teo
Recipe: http://kiddohut.com/2015/03/recipe-salted-duck-with-tofu-soup/
Post link: https://www.facebook.com/groups/singaporehomecooks/permalink/789262004476211/
Teochew lorh ark ( Teochew Braised Duck) by Nancy Kee
1) 1 duck, no head, rub with coarse salt & rinse thoroughly, scald with boiling water, remove any visible feather/hair/ wax, rinse again & pat dry, finally rub with seasoning & stuff 4 thick slices of galangal,1 cinnamon stick & 2 pcs of star anise inside its cavity.
2) 10 slices of thick slices of galangal ( inclusive of the above)
3) 2cinnamon stick & 6-8 pcs of star anise ( inclusive of the above)
4) 80-100ml of thick dark soya sauce ( good quality)
5) 2 tbsp of sugar
6) 1200ml-1500ml of boiling water
Seasoning rub: 1 tbsp of salt, 1 tbsp of 5-spice powder
Method:
1) Heat wok, add sugar, when sugar melts, pour in the dark sauce
2) Caramel duck on low fire, abt 2 min per side, ensure the whole duck is well coated
3) Add in the boiling water, enough to submerge 3/4 duck, increase fire
4) Add in galangal slices, cinnamon stick & star anise.
5) Reduce to low fire when water boils
6) Simmer for 45 min, turn duck over & simmer for another 30 min. You may taste the sauce now, add more salt if required.
7) Lift duck & drain excess sauce, lay duck on a plate. Chop duck when cooled.
8) In another pot, put in hard boiled eggs & tou gua. Pour the lorh into the pot & return to a boil to cook the ingredients. Off fire & let them steep for min 4 hours.
Fesenjan (Duck Stewed with Pomegranate and Walnuts) – Better Later Than Never!
Keep in mind, I’m brand-new to Persian food, so this is just my interpretation of the ancient classic. I’m assuming like most similar recipes, every household has their own version, and this kind of thing can be obviously, and easily be tailored to your tastes.
The ingredients are simple and easy to manipulate. If you have trouble finding pomegranate syrup, or pomegranate molasses as it’s sometimes called, check out the online retailers, but you can actually make your own.
If you want to try, check out this recipe from my friend Elise, from Simply Recipes. It takes an hour or so, but its usefulness goes far beyond this duck recipe. By the way, if you're not down with Simply Recipes, you really should be. Elise has an amazing collection of recipes.
Regarding the duck, I like to sear the meat in a pan, since you'll get faster and deeper browning. The high sides of a Dutch oven can sometimes hold in moisture and you won’t get the same results. As long as you deglaze the pan, nothing is lost.
Other than that, it’s a very straightforward recipe. Just stew everything until the meat is tender, but not totally falling apart; then reduce the sauce until as thick and intensely flavored as you want. I really hope you give this Persian duck stew a try soon. Enjoy!
Regarding the duck, I like to sear the meat in a pan, since you'll get faster and deeper browning. The high sides of a Dutch oven can sometimes hold in moisture and you won’t get the same results. As long as you deglaze the pan, nothing is lost.
Other than that, it’s a very straightforward recipe. Just stew everything until the meat is tender, but not totally falling apart; then reduce the sauce until as thick and intensely flavored as you want. I really hope you give this Persian duck stew a try soon. Enjoy!
Ingredients for 8 to 10 Duck Legs or chicken leg quarters, seared in vegetable oil until browned
1 tbsp reserved duck fat
3-4 tbsp olive oil
2 cups diced yellow onion
1 tsp turmeric
1/2 tsp cinnamon
1/8 tsp nutmeg
6 cups chicken broth, or more as need to adjust liquid levels
1/4 cup honey
2/3 cup pomegranate syrup aka molasses
3 cups walnut halves, ground
salt and pepper to taste
Pastrami-Spiced Duck Breast "Reuben" – Prepare to Open Face
This was one of the more delicious and interesting duck breast preparations I’ve had in a very long time. The pastrami spices are perfect with the duck meat, and the crisp, cheesy rye was a worthy base. The quick slaw and mustard dressing helped balance the richness, and like I said in the video, the final results were stunning.
The key here, as it is with any duck breast recipe, is to not overcooked meat. I like to go about five or six minutes on the skin side, until nice and crusty, and then turn it over and continue until the breast springs back under your touch. Obviously, the cooking times I mention in the video will depend on how large the breasts are. Mine were about 5 ounces, which I found to be the perfect size for this.
If you’re using a thermometer, you’ll want to shoot for about 135–140 internal temperature. This will give you gorgeous, pink, juicy meat, that will rival the finest steak. If you can get past the idea of eating a sandwich with a fork and knife, I really hope you give this amazing pastrami-spiced duck breast Reuben a try soon. Enjoy!
Ingredients for two portions:
2 duck breast, boneless, skin-on (mine were 5-oz each)
For the rub:
1 tbsp olive oil or more as needed
1 tbsp ground black pepper
2 tsp ground coriander
1 tsp smoked paprika
1 tsp kosher salt
1/2 tsp dry mustard
pinch cayenne
For the Reuben:
2 slices rye bread
1/4 cup grated Swiss cheese
1 tablespoon reserved duck fat
2 cups chopped Green cabbage
2-3 tablespoons Russian or Thousand Islands dressing
2 tablespoons mustard dressing (see recipe below)
Mustard dressing:
2 tablespoons Dijon mustard
1/4 cup sherry vinegar
1/2 cup olive oil
salt and pepper to taste
Duck Rillettes – It Only Tastes Like Duck Butter with Extra Butter
The key here is to mash the large chunks of cold duck with the warm duck fat and gelatin. As the meat breaks down, the fat cools and turns the whole bowl into creamy duck spread heaven. Pack it in a crock, keep it sealed with a layer of fat, and you have an incredibly tasty snack that will last long into the winter months.
I know it’s a little early for edible holiday gift ideas, but keep this one in mind. The only problem is, once you’ve given duck rillettes as a gift, you’ll never give a gift as good. Just a little heads-up. That aside, I really hope you give this preserved duck spread a try soon. Enjoy!
Ingredients for about 3 cups of Duck Rillettes:
1 whole duck (about 4 1/2 pounds)
- For spice rub:
1 1/2 tablespoons kosher salt
2 generous teaspoons fresh ground black pepper
2 teaspoons dried thyme
- For the potpourri:
12 cloves garlic
six 1/4-inch slices fresh ginger
3 bay leaves
peel from 1 orange (only orange parts)
1 generous bunch fresh thyme
- Roast duck at 250 F. for about 5-6 hours, or until meat pulls away from the bones
To finish:
cold pulled duck meat
1 tablespoon Armagnac or cognac or other brandy
2 tablespoons soft unsalted butter
2-3 tablespoons warm duck fat (add as needed)
2 tablespoons warm duck stock
2 teaspoons parsley
1 teaspoons chive
1/2 teaspoon orange zest
1/2 teaspoon Dijon mustard
salt and fresh ground black pepper to taste
pinch of cayenne
pinch of cayenne
Duck Fat Steak Fries – There’s a New Fat in Town
Not only does this fat help create a great texture, but it also adds a layer of richness and meatiness to the potatoes that’s nothing short of magical. Back in the day, you had to work or eat in a restaurant that served duck to enjoy this special treat, but happily, those days are over.
Thanks to evangelizing celebrity chefs and apparently smarter marketing people in the duck industry, this rendered fat is now pretty easy to find. My neighborhood Whole Foods stocks it, and I’ve seen it at many of the higher-end grocery stores.
By the way, if you’re concerned about that next cholesterol test, relax; duck fat is surprisingly healthy, and a quick Google search should explain why without me having to type any more. I hope you give these a try soon. Enjoy!
Ingredients for 4 portions:
2 large russet potatoes
2-3 tablespoons duck fat
salt and pepper to taste
pinch of cayenne
1 tbsp minced fresh thyme leaves
- 325 F. for 40 minutes
- 450 F. for about 20 minutes or until done
Orange Duck – Orange You Glad I Didn’t Call It Duck a l'Orange?
That friend would be award-winning food blogger and author, Hank Shaw. He’s recently published a cookbook called Duck, Duck, Goose: The Ultimate Guide to Cooking Waterfowl, Both Farmed and Wild, which was the inspiration for this gorgeous, and very easy dish. Still looking for a sexy Valentine’s entrée? You could do a lot worse.
My version is very close to Hank’s, except I don’t use orange juice. I prefer the flavor of the sauce with just marmalade, zest, and Grand Marnier. Speaking of the Grand Marnier, other than other orange liquors, I’ll be offering no alternatives. That’s what literally gives the sauce its soul.
By the way, if you want to raise your “game” game, I encourage you to check out Hank's cookbook. I think it’s very well done, and gets basically all 5-star reviews on Amazon. So, check that out, check this out, and as always enjoy!
Ingredients for 2 portions:
2 duck breasts
salt and pepper to taste
1 tbsp duck fat or vegetable oil
1 tsp flour
2 tsp grated orange zest
2 tbsp Grand Marnier (orange liquor)
1 tbsp sherry vinegar
pinch of cayenne
1 rounded tbsp orange marmalade (preferably Seville orange marmalade)
1 cup chicken broth
1 tbsp butter
extra zest for garnish
Pappardelle with Duck Ragu
. I knew it would be perfect for a winter meal on an occasion when I had plenty of time to roast the duck legs and then let the sauce slowly simmer. I knew I wanted to save this for a day when I could make homemade pappardelle to go with it. All of those conditions were finally able to be met for a Christmas meal. Every time I mention cooking from this book, I also mention that it’s one of my favorites. It has never let me down and certainly did not this time either. Although there is a recipe for homemade pasta in this book, I have another favorite that I turn to for especially rich pasta dough. Once again, I made the fresh pasta dough from Stir which incorporates whole eggs as well as egg yolks. It worked out perfectly since I had a use for the whites for dessert. I made the pasta and cut the wide, pappardelle ribbons a day in advance. The sauce takes some time to allow the flavors to develop, but it couldn’t have been easier. This was actually my first time cooking duck at home, and I know it won’t be my last. There’s not much to cooking the duck in this case. Two pounds of duck legs were roasted in the oven for about 40 minutes. You’ll need a roasting pan that can go from oven to stovetop for deglazing. Of course, there’s duck fat that’s rendered as the legs roast, and I greedily poured that into a bowl to save for cooking potatoes at a later date. With the cooked duck and fat removed from the pan, the pan was then set over low heat on top of the stove. A half-cup of red wine was used to deglaze it. While the duck was roasting, onions, carrots, and celery were chopped. Those vegetable along with chopped rosemary, and a few juniper berries were cooked in olive oil in a Dutch oven until very tender. The deglazing wine and any bits from the roasting pan with another cup and a half of red wine were added to the vegetables and left to simmer and reduce until almost completely evaporated. Next, stock and canned chopped tomatoes were added. I used a homemade chicken stock, but duck stock would have been great. As the sauce began to simmer, I pulled the meat from the duck leg bones and shredded it to add to the sauce later. With meat and skin removed from the bones, I added the bones to the sauce. The sauce continued to simmer for another 45 minutes or so. Then, the bones were removed and the shredded meat was added. Fresh pasta cooks quickly, in about a minute or two, and the cooked and drained pappardelle was tossed with a bit of sauce before being plated. It was topped with more sauce and grated parmigiano.
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Duck Fat Roasted Brussels Sprouts – P.H.A.T. with an “F”
If you watch any amount of celebrity chef TV, you’ve undoubtedly heard them going off on the virtues of duck fat. They mostly pontificate on its deep, palate-coating richness, which is true; but they also like to point out the health benefits. That part is a little cloudy…you know, like saturated fat when it cools down.
Duck fat does have much less saturated fat than butter, and is higher in oleic acid, the stuff that makes olive oil so popular with the healthy eating gurus, but make no mistake, this is still an animal fat, and should be used in moderation. The good news: “in moderation” totally works!
A few tablespoons and a very hot oven is all you need to turn some sleepy vegetables into something much more special. As I mention in the video, bacon grease will make a fine (and even more flavorful) substitute, but if you do cook duck, saving the leftover fat is nothing short of mandatory. I hope you give this technique a try soon. Enjoy!
Ingredients:
Brussels sprouts (about 4-6 per person)
salt, pepper, cayenne to taste
enough melted duck fat to coat vegetables generously (about 2-3 tablespoons per pound of sprouts)
fresh squeezed lemon to finish
*Roast at 450 degrees F. until tender but still a little firm, about 15-20 minutes
View the complete recipe
View the complete recipe
Duck Leg Adobo – A Real Family Meal
When I worked at the Carnelian Room in the late 80’s, much of the kitchen crew was Filipino, so chicken and pork adobo was a very common dinner. One of the dishwashers made a particularly great version, and I fell in love with the bold, simple flavors. I also remember being pretty annoyed that the dishwashers there were better cooks than I was at the time, but that’s another story.
Anyway, I happened to have some duck legs around last week, and all it took was a well-timed email wishing for adobo to inspire this video. I understand that most of you will not use duck for this, but if you do, be sure to save the fat.
Like I said in the video, no duck, no problem. If you can simmer it in a sauce, it will work in this recipe. Because of the high soy sauce content, be careful about over reducing, but other than that, not much can go wrong. This is cheap, easy, and very flavorful, which is why it makes for such a great “family meal.” Enjoy!
Ingredients for 6 duck legs:
6 duck legs (or about same amount of chicken or pork)
salt and pepper to taste
1 tbsp vegetable oil
1 tbsp reserved duck fat
1 large onion, sliced
8 cloves garlic, minced
1 cup seasoned rice vinegar (if not seasoned, use a little sugar to taste)
1/2 cup soy sauce, or to taste (this is a fairly salty dish, so if you're not into that kind of thing, add less and adjust later)
1 1/2 cups chicken broth
2 tsp sambal chili sauce, or other hot pepper sauce to taste
Gumbo a Go Go – Duck, Andouille Sausage, Smoked Pork Hock, Gulf Shrimp and Langoustine Gumbo
It’s not easy to pry gumbo-making secrets from a cook in New Orleans, but you should have better luck if you slip them some truth serum, in the form of several well-made sazeracs.
This particular gumbo, featuring duck, andouille sausage, smoked pork hock, gulf shrimp, and langoustine, was inspired by my recent trip to New Orleans, where I sampled a half-dozen varieties.
This particular gumbo, featuring duck, andouille sausage, smoked pork hock, gulf shrimp, and langoustine, was inspired by my recent trip to New Orleans, where I sampled a half-dozen varieties.
One rye whiskey-induced tip was to cook the famous Cajun roux in some duck fat instead of the more common and mundane vegetable oil. The roux is the soul of the gumbo and one of the challenges of this recipe is giving the fat and flour enough time to turn into that deep brick red-brown color.
My little trick here is to add a couple extra spoons of flour after the roux is browned. The dark roux gives the gumbo its signature flavor, but it doesn’t have much thickening power. I just cooked it a couple minutes, and then stirred in the stock.
This can be made with hundreds of different combinations of smoked meats, game, poultry, and seafood; and in my opinion, the more the merrier. As usual, I’d love to hear about any variations you may come up with. As you’ll see, the procedure is pretty straightforward, although you’re talking about a full day’s project. This is a dish that takes time, but I still hope you give it a try. Enjoy!
2 duck legs
1 tbsp vegetable oil, more as needed
1 cup flour, plus 2 tbsp for second addition
6 cups chicken broth
6 cups chicken broth
1 pound andouille sausage
1 large onion, chopped
4 green onions chopped
1 cup celery, chopped
1 cup diced peppers (any combination of sweet and hot)
1 cup diced tomatoes
1/2 tsp dried thyme
1 bay leaf
1 tsp black pepper
1/4 tsp cayenne pepper, or to taste
1 smoked pork hock
2 cups water, or as needed
1 cup sliced okra, fresh, frozen or pickled
1 pound gulf shrimp
1 pound crawfish tail meat or langoustine
rice to garnish
2 cups water, or as needed
1 cup sliced okra, fresh, frozen or pickled
1 pound gulf shrimp
1 pound crawfish tail meat or langoustine
rice to garnish
Duck Quesadillas with Chipotle Cherry Salsa and Goat Cheese
After enjoying the duck tacos with chipotle cherry salsa and goat cheese a few times last week, I wanted to try something a little different with the remaining leftovers. Right up there with my obsession with tacos is my obsession with quesadillas! I mean you really cannot go wrong with a tasty filling being held together with ooey gooey melted cheese being lovingly held together by lightly toasted and crispy golden brown tortillas! If there is one thing that I like more than straight up goat cheese it is melted goat cheese and I was just itching to use some in a quesadilla along with the chipotle pan seared duck breast and some of that tasty cherry salsa. When goat cheese melts, it does not really have the power to hold things together so I added some jack cheese to ensure that the filling was not going to spill out the sides while eating the quesadillas and you can't go wrong with two kinds of cheese! I often like to add something to quesadillas to help complement and contrast all of the melted cheesy goodness and this time I went with some sliced green onions and fresh cilantro. I served these duck quesadillas with cherry salsa and goat cheese with some extra cherry salsa and some sour cream for dipping.
Duck Quesadillas with Chipotle Cherry Salsa and Goat Cheese
Chipotle pan seared duck breast quesadillas with ooey gooey melted goat and jack cheese and a sweet, savoury and spicy cherry salsa.
Servings: makes 2 appetizer sized servings or 1 meal sized serving
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Printable Recipe
Ingredients
- 1/4 teaspoon butter
- 1/4 cup chipotle pan seared duck breast, sliced into small pieces
- 1 tablespoon chipotle cherry salsa
- 1 green onion, sliced
- 1/2 tablespoon cilantro, chopped
- 1 handful jack cheese, grated
- 1 ounce goat cheese, room temperature
- 2 (8 inch) tortillas
Directions
- Melt the butter in a pan over medium heat.
- Place a tortilla into the pan, swirl it around in the butter an set aside.
- Place the second tortilla into the pan and swirl around in the butter.
- Sprinkle on half of the cheese onto the tortilla followed by the duck, chipotle cherry salsa, green onion and cilantro followed by the remaining cheese and top it all off with the second tortilla.
- Cook until the quesadilla is golden brown on both sides and the cheese is melted.
- Cut the quesadilla into 6 pieces and serve with salsa, sour cream and a garnish of cilantro.
Similar Recipes:
Duck Tacos with Chipotle Cherry Salsa and Crumbled Goat Cheese
Roast Asparagus and Caramelized Mushroom Quesadillas with Goat Cheese
Corn and Zucchini Quesadillas
Pineapple Dak Bulgogi Quesadillas (Korean Spicy Pineapple BBQ Chicken Quesadillas)
Salmon Bulgogi Quesadillas with Blueberry Salsa
BBQ Chicken and Peach Quesadillas
Duck Tacos with Chipotle Cherry Salsa and Goat Cheese
When I was growing up taco night made a regular appearance in our dinner rotation and taco night always meant ground beef, packet seasoning, lettuce, tomato, cheese, sour cream and tortillas. It was not until later that I realized that the world of tacos was so much bigger and since then I have been kind of obsessed with them. Gone ore the days of the boring plain old tacos as I joyfully experiment with new kinds of tacos. It is with that in mind that I present to you my latest creation, the duck breast tacos with chipotle cherry salsa and goat cheese.
Not too long ago I made a strawberry salsa and I particularly enjoyed how the strawberries worked in a savoury salsa. Ever since I have been thinking about different ways to use fruits and berries to make salsas. Cherries are in season now and so far I had simply been snacking on copious amounts of them. It was finally time to use them in a recipe and one of the first things that came to mind was to use them in a salsa. You know me; I was not going to just make a salsa and leave it at that, I had to use the salsa in something and my obsession with tacos rose its head and I had the rough outline of a plan.
The first question that came to mind was, what meat to use in the tacos? At this point I recalled having seen several recipes for duck breasts served in a cherry sauce and since I had never cooked duck before that immediately made up my mind. With duck chosen as the meet I had a better idea about how I wanted to make the salsa and I quickly fleshed out the recipe by adding fresh basil and a touch of balsamic vinegar to a basic salsa recipe. For the heat I decided to go with chipotle chilies in adobo to add a bit of smokiness to the party. I also decided to puree the salsa to make it more like a sauce. The tacos were almost done and I only needed to round things out by adding some vegetables and some cheese and I went with shredded cabbage tossed lightly in sour cream and creamy goat cheese.
The duck breast tacos with chipotle cherry salsa and goat cheese turned out amazingly well! I really enjoyed how the duck cooked and with most of the fat rendered from beneath the skin, the skin became almost like a crispy, tasty bacon wrapping. All of the flavours in the tacos played wonderfully with each other from the magical duck and cherry combo to the balsamic vinegar to the smoky chipotle heat to the creamy and tangy goat cheese which finished the whole thing off perfectly! I certainly am looking forward to enjoying the leftovers!
Duck Tacos with Chipotle Cherry Salsa and Crumbled Goat Cheese
Duck breast tacos with a chipotle cherry salsa, cabbage and creamy goat cheese.
Servings: makes 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Printable Recipe
Ingredients
- 1 pound duck breast
- 2 teaspoons chipotle chili powder
- 1 teaspoon cumin, toasted and ground
- 1/4 teaspoon salt to taste
- 2 cups chipotle cherry salsa (see below)
- 12 small corn tortillas, lightly toasted
- 2 cups red cabbage, thinly sliced and tossed in 2 tablespoons sour cream
- 4 ounces goat cheese, crumbed
- cress sprouts for garnish (optional)
Directions
- Score the skin and fat of the duck breast with a knife trying to cut all the through the fat without cutting into the meat.
- Mix the chipotle chili powder, cumin and salt and rub it into the skin side of the duck breast then cover it and let it sit in the fridge for 20 minutes to over night.
- Heat an oven proof pan over medium heat.
- Place the duck breast into the pan, skin side down and let it cook until the fat has rendered, about 2-3 minutes.
- Place the pan into a preheated 400F oven for 8 minutes.
- Remove and set the duck breast aside and let rest for 5 minutes before slicing.
- Drain the excess fat from the pan, add the salsa, deglaze the pan and simmer to remove any excess liquid.
- Assemble the tacos and enjoy.
Chipotle Cherry Salsa
A savoury cherry salsa with the heat and smokiness of chipotle chillies, the freshness of basil and the subtle hint of balsamic vinegar.
Servings: makes 2 cups
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Ingredients
- 2 cups cherries, pitted
- 1 chipotle chili in adobo or to taste, chopped
- 1/4 cup red onion, diced
- 1 small clove garlic, grated
- 1 handful basil
- 1 tablespoon balsamic vinegar
- salt and pepper to taste
Directions
- Puree everything in a food processor until smooth.
- Simmer the salsa to remove excess liquid. (Optional: This salsa is great fresh but if you are going to use it in something like tacos you will want to simmer it a bit to remover the excess liquid.)
Use the leftover in:
Duck Quesadillas with Chipotle Cherry Salsa and Goat Cheese
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Mojito Grilled Fish Tacos with Strawberry Salsa
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Carnitas Tacos
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Duck Fat Green Garlic Home-fried Potatoes - Skin for the Win
I'm just guessing, but I bet there's some old French kitchen expression that roughly translates to, "Hey, it has crispy, fried duck skin crumbled over the top, how bad can it be?" This video recipe for duck fat homefries is perfect when you find yourself in possession of this highly coveted ingredient.
The recipe is the easy part, finding duck skin is a little more challenging. The easiest method of attainment is to know a duck hunter. They can hook you up faster than you can say, "Nice Elmer Fudd hat." If that's not an option, try and make friends with line cooks who work at restaurants that serve duck. They can make it happen, and it will probably only cost you a couple draft beers.
Finally, you can go to a butcher that sells whole ducks, and have him break one down for you. Tell them you'd like two nicely trimmed breasts, two leg quarters, and all the excess skin from the rest of the carcass. They will smile knowingly, and say no problem (for extra credit, ask for the bones, which you can roast and make a killer stock).
Once you have your precious skin, the recipe is a breeze. If you can find green garlic, it's very nice in this, but regular onions, leeks, shallots, scallions, etc. are a fine substitute. These potatoes would sure make a memorable side dish to a seared, sous vide duck breast, or how about as a plate-mate to a creamy goat cheese omelet? By the way, I'm much hungrier now than I was when I started this post. Enjoy!
Ingredients:
1 cup duck skin and fat trimmings
1 cup duck skin and fat trimmings
4 small russet potatoes
salt and fresh ground black pepper to taste
Stovetop "Sous Vide" Episode 1: The Best Duck Breast Ever
If you watch any food television at all, you've undoubtedly seen the "sous vide" (French for "under vacuum") technique many, many times. What was once a very unique procedure is now about as rare as a hung-over line cook.Not so long ago, only a handful of pros using state-of-the-art sous vide set-ups, costing thousands of dollars, got to play this game. Today, there are many options for home sous vide kits, most costing hundreds of dollars, but what about the home cook who just wants to try this once and a while, and doesn’t want to invest that kind of money and space?How about a simple, almost foolproof, stovetop sous vide method that requires no special equipment? Too good to be true? Well, I'm happy to report it's so very true, and produced what Michele and I agreed was the best duck breast we've ever had.
The principles behind this sous vide duck breast's succulence is quite simple. Put the meat in a watertight, vacuum-sealed bag, and place it in a water bath held at a temperature exactly equal to the ideal desired internal temperature. After a certain amount of time, the meat reaches that temperature and stays there.That's it. Not only is there no real danger of overcooking the meat, but it cooks so gently, in a vacuum, that virtually no moisture is lost. The only real difference with our stovetop sous vide and the professional set-up, is the vacuum part.
We're going very low tech here; simply pressing or sucking the air from a ziplock bag. It's not a perfect vacuum, but as you'll see, it doesn’t have to be. As long as your package sinks below the surface, and no water gets in, you're good to go.
After an hour in the 135 degree F. water, my duck breasts were picture perfect inside. I crisped-up the skin, drizzled over some sweet and sour peach sauce, and ate in stunned silence. I could not believe how amazing the texture was. I won't even waste time trying to find the adjectives, as most of the ones I need haven't been invented yet.I've only done this with one other meat (a NY Strip steak, also very impressive) so I can’t give you any info on other recipes/times/temperatures just yet. I will, however, post the quick and easy peach sauce seen in this clip soon. Anyway, I really hope you give this spectacular sous vide duck a try. Enjoy!
Ingredients:
2 large duck breasts, boneless, skin-on
salt and fresh ground black pepper to taste
2 teaspoons fresh thyme leaves
1 teaspoon vegetable oil
View the complete recipe
In a Fowl Mood: A Fabulous Last Supper 2010
Just wanted to say Happy New Year to you all, and share what Michele and I enjoyed for our final meal of 2010. The first course was a superb Moroccan-style chicken crépinette seasoned with preserved lemon from Fatted Calf. I served it over a salad of raw, shaved asparagus, and garnished with kumquats candied in a chili syrup.
For our main course I continued my exploration into equipment-less sous vide, which produced the finest duck breast I've ever eaten. I served it with a huckleberry gastric, and green lentils, The meat was perfect beyond description. I can't wait to show you how amazing and simple doing sous vide cooking at home actually is. Stay tuned!
Thanks to J. Kenji Lopez-Alt over at Serious Eats for his "Sous-Vide 101: Duck Breast" post, which served as the guide for the duck technique.
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