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chocolate duck

post #1 of 10
Thread Starter 

i was thinking about sous viding duck and chocolate(making chocolate duck) and i was wondering what you guy think about this?

post #2 of 10

I love duck and love chocolate, but prefer to one first and then the other.

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

Reply

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

Reply
post #3 of 10

I think it sounds good with some chilis, garlic etc added to give it a Mole' spin

post #4 of 10

To me duck in flavour is akin to dark meat chicken, so Im in concurrence....

basically Duck Mole'. Cumin, red wine, chilis, garlic, cocoa, maybe a touch

of peanut butter (unless an alergy is involved) maybe some apple cider or

fresh apple juice. All simmered down to delicioso status.

post #5 of 10
Just to be clear...Are you talking putting the duck and chocolate in the same bag? If so, what type of chocolate? What part of the duck? Please don't say breast.
post #6 of 10
Thread Starter 
Yes I'm talking about chocolate and duck in a bag. I will be using semper chocolate, duck breast, and thighs
post #7 of 10
Alright two more questions....
Why are you using the beautiful breast and more importantly the skin that's on the breast in that manner?
Secondly what Are you hoping to achieve? A mole esque tasting duck?
post #8 of 10

You know, if you ended with a rich, candied duck type of taste, with a "dark-chili" type of kick,

ala chipotleish etc,  coupled with the chocolate.... hmm that might be amazing.

post #9 of 10

There was a chocolate wine I would use to cook duck with. I would render the fat then flip it over and let the duck simmer in the wine. When I got it to the temp I wanted, I'd add a little more if it reduced too much, added some captain morgan rum, and reduced those together. Then I added butter at the end. I served it with coconut raspberry risotto. It was a spring dish I ran for a few weeks.

 

Almost every one was skeptical about it haha, but once they tasted it, they loved it. It's very simple to make. Duck is pretty much the only thing I'll pair chocolate with other than shrimp. Sure it may go good with lamb and what not, but I feel it should be left for just desserts.
 

post #10 of 10

Oooo  the chocolate wine! Brilliant Cookers,  I forgot about that stuff. Which is available at sams/costco.

Ive never cooked with it, and I actually have some. Would be great with dark-meat chicken molé too.

 

You SO need to post that as a complete recipe--your very own, so be sure to name it after yourself, cuz it'll get

downloaded a lot I'd wager. smile.gif That accompanying rissoto sounds great too.

 

 

Quote:
but I feel it should be left for just desserts.

 

Haha that actually hit me as a very funny line! tongue.gif 

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