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Duck breast other than sauteed?

post #1 of 9
Thread Starter 

So I got these ducks that aren't too fat.  I'd like to do the duck breast some other way than the normal way where you render the skin and let it crisp up but been drawing a blank here.  The reason is the ducks are a little small, they're good for roasting chinese style but still a bit tough when medium rare.

 

This will be an experiment for me.  I don't expect perfection, but I'd like them to be tender.

post #2 of 9

Had a nice starter the other day.

Smoked duck breast with such a thin fat rind that it was virtually invisible.

Garnished with charred mandarin orange supremes and a bitter green.

Delish.

 

mimi

post #3 of 9

How about paella, cassoulet, or sous vide

 

http://www.seriouseats.com/recipes/2010/09/sous-vide-101-duck-breast-recipe.html

 

Or, dumplings

http://www.finecooking.com/recipes/duck-shiitake-dumplings.aspx

 

Or, Chinese duck with pancakes


Edited by Cerise - 3/3/14 at 9:22am
post #4 of 9
Thread Starter 

Yes I am thinking sous vide as well.

post #5 of 9
Thread Starter 
Quote:
Originally Posted by flipflopgirl View Post
 

Had a nice starter the other day.

Smoked duck breast with such a thin fat rind that it was virtually invisible.

Garnished with charred mandarin orange supremes and a bitter green.

Delish.

 

mimi

 

Cured first?

post #6 of 9

Most likely.

Nothing over powering but see no reason you couldn't twist it a bit.

It was a dish that I wanted more more more of....:lips:

 

mimi

post #7 of 9

sous vide for sure or use thomas kellers method for making like a proschutto out of them ( 1 day covered in salt rinse hang 1-2 weeks to firm slice very thin. 

post #8 of 9
Thread Starter 

I am going to use your method.  57C, 2.5h, chill, reheat, score, sear.   Correct?

post #9 of 9

exactly. sorry for the late reply good luck! 

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