Sous vide Duck Breast

[MRoss]

Sous vide for 1 hour at 135 and pan seared for color.

[CUAngler]

Looks good. How did you season the duck?

[MRoss]

Olive oil salt pepper. Seared in butter and oil. Served with an orange duck sauce.

[SpitinImage]

Looks good to me!

[The Conservative]

Got a recipe for the orange duck sauce

[dhall1693]

Nice!

[2thDoc]

so you boiled a duck?

[mctruluck09]

looks damn good

[MRoss]

The duck sauce recipe came from food network. I will look it up again.
Yes Tooth I boiled a duck.

[Palmetto Bug]

I ordered a sous vide gizmo yesterday. Should get it tomorrow. I'm going to try some ribs with it first.

[MRoss]

Ingredients

3/4 cup orange juice, plus 2 tablespoons
3/4 cup chicken broth
1 cup orange marmalade
1 tablespoon cornstarch
4 duck breasts
1 tablespoon paprika

Directions

Make sauce: In a small saucepan, combine orange juice, chicken broth, and orange marmalade. Bring to a boil over high heat, and then lower heat and simmer for 15 minutes. If the mixture is too thin, then mix cornstarch with 2 tablespoons orange juice in a small bowl to make a slurry. Add slurry to sauce and briefly return to a boil. Keep warm until ready to serve.

While sauce is simmering, heat a grill or grill pan to medium-high heat. Sprinkle duck on both sides with paprika. Grill on both sides until medium-rare. Transfer duck to serving plates. Pour warm sauce over duck and serve.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

Recipe courtesy Audie Edwards, 2004

Read more at: http://www.foodnetwork.com/recipes/d...ml?oc=linkback

[MRoss]

Palmetto Bug I have done beef short ribs before and they turned out outstanding. 48 hours at 150 degrees then finished on the grill and served with a balsamic reduction sauce.

[marsh chicken]

Only inmates and homeless people should justify boiling food.

[The Conservative]

Try a rack of lamb for 24 hours at 145- then sear to finish. There is a little place in Myrtle Beach called "Collectors Cafe" that does their lamb like this- it is the best I've ever had

[CUAngler]

145 is going to be pretty dried out.

[The Conservative]

145 is going to be pretty dried out.

They do it where the meat remains inside of a vacuum sealed bag with marinade

[Calibogue]

It's all the rave!

[Tater]

[ame]www.youtube.com/watch?v=Ymd3tRzhNt8[/ame]

[XHailGC]

Duck should be cooked from three to five minutes... 24 hrs at 145??? huh

[hickory]

Perone's in Pawleys Island cooks sous vide. Other local chefs laughed at him when he opened, but he's now laughing his way to the bank. Best flavored and most tender meat I've ever eaten. I've done it at home with some steaks that turned out really good also. I'd like to order one of the gizmos also. I tuned up my tankless h20 heater to 140F and kept the water temp around 135 for an hour or more. Seared the outside of the steaks.